With the holidays around the corner I decided that it was time to share one of my favorite recipes for smoked salmon dip. This is definitely one of my favorite go-to appetizers to enjoy over the holidays. Not only is it so delicious but it is super easy to make. Let’s bring back all the dips!
Our friend Evelyn makes a version of this smoked salmon dip which is outstanding! The first time we had it, Lenny thought it was carrot dip. Silly guy! When he found out it was smoked salmon he was wowed even more. During the holidays, we usually have a holiday dinner together an it is a guarantee this will be on the table.
This year they are living in Spain, so we had to make it ourselves. No recipe in hand, so I tossed it together based on memory flavor. It came out perfect, and the two of us enjoyed it almost as much as we do when we are all together.
Our New Years’ celebrations are somewhat up in the air right now. Typically, we stay in Boston to celebrate but decided to come home this year. We are tossing around a few ideas, a road trip to a wintery camping spot (brave), going to Vegas to do as they do in Vegas, maybe head to Los Angeles to see some friends, or maybe stay home. If we go with the latter, or even the snowy camping trip, this smoked salmon dip will definitely be served.
This recipe is creamy, smoky, and fresh tasting with a hint of spicy. Not to mention it is very elegant!
- Bring the cream cheese to room temperature as it will make a smoother dip when mixed with the cream fraiche or sour cream.
- Squeeze the lemons to get the juice. Do not use the lemon juice that comes in that cute little plastic lemon as it tastes like it came from a plastic little lemon.
- food processor
- 8 ounces cream cheese, room temperature
- 1/2 cup cream fraiche or sour cream
- 2 tablespoons fresh lemon juice
- zest from one small lemon
- 2 tablespoons fresh dill
- 1 tablespoon fresh horseradish or 2 teaspoons prepared horseradish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces smoked salmon
- crackers or crudites to serve with
Place the cream cheese, cream fraiche or sour cream and lemon juice in the food processor and pulse until creamy.
Add the zest, dill, horseradish, salt, and pepper. Pulse until well combined.
Toss in the smoked salmon and continue to pulse just until mixed. Do not over pulse or the salmon will break up too much. You want pieces of it.
Chill for at least 4 hours to allow the flavors to mingle.
Bring to room temperature 30 minutes before serving.
Try to find fresh horseradish as it adds more flavorful without a vinegary tang.