SMOKED SALMON DIP
A perfectly smoked salmon is a favorite among many. The interest in smoking fish is on the rise and we are here for it. Whether you prefer hot smoking or cold smoking, the results will leave you asking for more. If you are looking for a hot smoked salmon recipe, we have a great video for Cedar Plank Salmon with instructions. If you are looking to cold smoke your salmon, we recommend you looking into pellet grills, smokers or other cookers with wood chips made for low temperatures to truly penetrate the fish with smoke and flavor.
If you are not looking to smoke your own wild caught salmon, do not fret. This dip will taste amazing with a store-bought smoked salmon too. If you are smoking the salmon yourself, we recommend going light on brown sugar and maple syrup for this recipe specifically.
This salmon dip can be used in combination with many appetizers. It’s perfect with vegetables, crackers or even straight off the spoon. It has a salty, smoky and yet creamy flavor. The dip is also wonderful in wraps, sandwiches or even as hors d’oeuvre with a beautiful presentation.
Author:
TJ Roberts @smokinpastor
INGREDIENTS
- 8 oz salmon fillet
- 2 tbsp. of your favorite fish rub
- 8 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. fresh lemon juice
- 2 tbsp. capers, drained
- 1/4 tsp. Tabasco
- 2 tbsp. fresh chopped dill
- 2 tbsp. fresh chopped chives
- 1/4 cup chopped baby red/yellow bell peppers
- 1/8 cup chopped red onion
GARNISH
- 1 dozen sliced hard-boiled eggs
- 1 curled green onion sprig
- 1 box of favorite cracker
- 2 tbsp. whole grain mustard
- Baby red/yellow bell pepper rings
DIRECTIONS
- Light Pit Barrel® according to instructions.
- Drizzle salmon with lemon juice and rub with seasoning.
- Smoke salmon skin side down with fruitwood chunk until internal temperature reaches 160°.
- Let cool and chop roughly.
- Combine cream cheese, sour cream, mayonnaise, lemon juice, capers, half the salmon and Tabasco in a food processor and blend.
- Add remaining salmon, dill and chives and fold with spatula until incorporated.
- Taste and add extra rub if necessary.
- Serve as dip with crackers, hors d'oeuvres or as bagel spread.
RECIPE NOTE
If you fell in love with this dip, you can use the base of sour cream, mayonnaise and sour crème for many future dips. Lemon and dill work great for seafood dips, but you can mix and match flavors to your liking.
It also works great for homemade chicken salad or egg salad.
Let the dip rest at least 30 minutes to allow flavors to fully develop. If you cannot wait, grab a spoon and enjoy!
