Classic Smoked Salmon Dip
With its rich flavors and creamy texture, this smoked salmon dip hits all the right notes in this classic appetizer.
To get this swinging 1950s party food ready for your next soirée, we’ve done a little renovation work to this dish, brightening things up and adding some depth of flavor.
This is the type of dish that shows off salmon’s versatility as an ingredient and is one of our favorite appetizers to serve around the holidays.
This recipe can be made several days ahead but is best garnished right before serving. A couple of cocktails that complement this swanky dish are the Boulevardier and an Aperol Negroni.
If you don’t have hickory smoked sea salt and aren’t interested in getting some, you can substitute regular salt. In our testing, red salmon gave the dish a nicer color than pink salmon does.
- 1 15 oz can red salmon, drained
- 8 oz cream cheese
- 1 bunch green onions
- 1 clove garlic
- 2 tbsp horseradish sauce
- 1 1/2 tbsp lemon juice
- 1/2 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 1/2 tsp hot sauce
- 1/2 tsp hickory smoked sea salt
- Finely dice the green tops off a bunch of green onions, reserving the diced onion for later.1 bunch green onions
- In a food processor finely chop the white part of the green onions and the garlic.1 clove garlic
- Drain the salmon and add it to the food processor along with the cream cheese, horseradish, lemon juice, Worcestershire, liquid smoke, hot sauce, and hickory smoked salt.1 15 oz can red salmon, 8 oz cream cheese, 2 tbsp horseradish sauce, 1/2 tbsp Worcestershire sauce, 1 tsp liquid smoke, 1/2 tsp hot sauce, 1/2 tsp hickory smoked sea salt, 1 1/2 tbsp lemon juice
- Run the food processor until everything is smooth, pink, and creamy. Fold in 3/4 of the finely diced green onion tops and chill for at least 30 minutes.
- When you’re ready to serve, garnish the salmon dip with the rest of the green onions and serve with crackers.
The nutrition information shown is an estimate based on available ingredients and preparation.
Find more recipes, tips, and ideas about these techniques, ingredients, and cuisines.
Originally Published on January 4, 2016
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