Smoked Salmon Dip Recipe (2024)

FAQs

What is smoked salmon dip made of? ›

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, 1/2 of the smoked salmon and Tabasco in a food processor or hand blender. Pulse until blended.

Smoked Salmon Dip

Warm cream cheese to room temperature. Add two cans of Captain Jim's Gourmet Alaskan Smoked Salmon (including skin and oil). Mix together with fork; shape into a ball; refrigerate for two hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish.

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!)

Easy Pairings for Smoked Salmon

Tossed into a green salad with a lemony dressing. Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil. As deconstructed sushi: Eat it with steamed short-grain rice, avocado, cucumber, and seaweed strips for folding up the bites.

After the salmon is rinsed, it is dried on wire racks. At this point, the salmon is already largely preserved from the curing. After a quick drying process, the salmon fillets are loaded into the smoker. Cold smoking, which yields a smooth, silky texture, requires a temperature of less than 90 degrees fahrenheit.

So, how long can we expect our smoked salmon to dance in the fridge? Well, on average, when stored right, it can strut its stuff for about 3 to 4 days sometime up to a week. But remember, trust your instincts! Give it a good look, a sniff, and a feel to ensure it's still a safe catch.

Ingredients: cream cheese, hot smoked salmon, mustard, horseradish, brandy, chilli, tomato paste, lemon juice. Contains egg yolk & gluten.

Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl. Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture and fold to combine.

After bringing in a mixture of salt and sugar, it is air-dried and hot smoked over oak and cherrywood for about six hours. The result is very moist and delicate - much like poached salmon with a smoky edge to its flavor. It should be served warm or at room temperature.

Smoked fish is served cold. Germans typically have it with some white bread or with a side of boiled potatoes.

What to serve with smoked salmon as an appetizer? ›

I like a combination of cool cucumbers and tomatoes with bold, peppery radish, red onion, and crispy green peppers. Slicing the veggies thinly into rounds makes them easy to stack with the salmon on top of your favorite cracker, bagel or whatever you serve along.

Getting soft cheeses like Neufchatel cheese, brie, and cream cheese is an amazing way to pair them with the smoked salmon! We also definitely recommend you try some sort of cheese spread. You can do plain cream cheese, or something flavored and more elevated. For example perhaps a creme fraîche with dill.

Since it is already 'cooked', you can eat the succulent slices straight off the package (my personal favorite); put it on toast with cream cheese for a great quick snack; make yourself a smoked salmon sandwich on the go; or prepare a four-course gourmet meal based on the delicate treat.

The blend of smoked salmon, cream cheese, capers, onions and seasonings creates a flavor explosion that'll keep you coming back for more. Plus, it's gluten-free and has only 90 calories per serving!

So basically, smoke salmon is freshly caught salmon that undergoes salting and smoking at high temperature in order to keep it edible for an extended period of time. Over time, instead of cooking it under heated wood smoke, a cold smoking technique was introduced in creating lox or cold-smoked salmon.

The fish is typically cured with a salt and sugar mixture, then smoked at temperatures between 120°F and 180°F (49°C to 82°C). The heat cooks the salmon while the smoke infuses it with flavor. Hot smoking results in a fully cooked and flaky texture.