The flavour of smoked salmon in this is intense. You will never, ever be able to buy a dip or spread that tastes this real. And it takes 5 minutes to make – seriously! This is a magical way to stretch a small amount of smoked salmon to serve many people. i.e. Budget friendly!
The reason you can never buy a store bought dip or spread that tastes this good is because the flavour of real smoked salmon fades pretty quickly once taken out of the vacuum sealed packet. So if it’s mixed into a dip that’s sitting in the supermarket refrigerator section for more than 3 days, the flavour is a) faded; or b) fake. (Fake smoked salmon flavouring? Nooooo!!!)
The beauty of this is that it is budget friendly. 8oz/250g smoked salmon makes about 3 cups of dip or 6 to 8 individual pots for a posh dinner party. The secret is whizzing up the salmon. Whether with a handheld mixer, a stand mixer, food processor, or even mincing the salmon with a knife then mixing it through by hand, it makes the flavour permeate through the dip in a way that store bought will never be able to compare.
Don’t you think these pots are cute? You don’t need actual pots or jars – ramekins or even glasses will work perfectly.
Oh, I wanted to share this too! This is what I was going to make with this dip – smoked salmon mini parcels moulded in a muffin tin. But they were a pain to make and it would require LOADS of smoked salmon. So I abandoned the idea and stuck to keeping it simple!
They look pretty cute though, no? 😉
This smoked salmon dip only needs a couple of hours for the flavours to develop. But it really benefits from leaving it in the fridge overnight. Stick your finger in the next day and I bet you say “mmmmmm” involuntarily!
I have and never will make this when I am alone. Too dangerous! I shudder to think how much of it I would eat in one sitting!
I have my annual Christmas Party with my friends coming up soon. THIS is what I’m taking! – Nagi x
- 8oz / 250g smoked salmon, roughly chopped
- 3.5oz / 100g unsalted butter, softened
- 5oz / 150g cream cheese, softened
- 1 cup thick greek yoghurt
- 2 tbsp fresh dill or chives, finely chopped (plus more for garnish)
- 2 tbsp lemon juice, preferably fresh
- ½ tsp salt, plus more to taste
- Black pepper
- Place all ingredients in a bowl and use a hand mixer or a stand mixer to combine, until the salmon is pureed to your taste. I like mine slightly chunky. OR mince the salmon with a knife (easy, it's so soft) and just use a spoon to mix until well combined.
- Adjust salt and pepper to taste.
- If making individual pots, divide into individual servings.
- Refrigerate overnight, covered, to allow the flavours to develop.
- For both the dip and individual pots, take it out of the fridge 15 minutes before serving to soften.
- Serve with: store bought bagel crisps (my favourite!) or slices of fresh bread.
2. This makes 3 cups, enough to serve 6 - 8 individual pots for a dinner party appetiser.
3. I use butter instead of just cream cheese because I believe it allows the flavour of the smoked salmon to come through better. This dip has a slight tang to it which I like as it cuts through the richness. Without the yoghurt, I find this dip far too rich.
Nutrition per serving, assuming 6 servings.