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!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil.

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.

Process cream cheese in a food processor to soften completely. Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

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 thoroughly rinsing the salt from the fish, allow it to dry before smoking. The surface should be dry to the touch and shiny. This will also cut the smoking time.

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

What is smoked salmon with cream cheese called? ›

Lox, which is commonly often served on bagels with cream cheese, was traditionally made from the belly of the fish. These days, other parts of the fish can be used.

For a subtle and nutty flavor, try pairing smoked salmon with whole-grain crackers. If you're looking for a more traditional option, water crackers are a classic choice that won't overpower the delicate flavor of the fish.

You'll love this loaded smoked salmon platter with fresh veggies, creamy cheese (in this case Labneh) and Mediterranean favorites like capers, olives, and marinated artichokes! Serve it for brunch with bagels or as an appetizer platter with your favorite crackers or pita wedges.

On this day, Swedes eat smoked salmon and herring and drink Aquavit or 'snaps'. There is an age-old tradition of food and drink that goes hand in hand with the Swedish Midsummer festivities. When it comes to drinking 'snaps', there are countless varieties and flavours.

cheese culture), lox (salmon, salt, sugar, sodium nitrite, nisin, natural hardwood smoke)), sour cream (cultured cream, skim milk, vitamin a palmitate), red onion, cherry tomatoes, capers, scallions, dill, lemon juice, sesame seeds, poppy seeds, minced garlic, vinegar and natural flavoring.

Smoked salmon is a preparation of salmon that has been cured or smoked at certain temperature. This process is considered as food preservation that may include adding salt, sugar, nitrate, or smoking and flavoring the fish.

Somewhere along the way, these salt-curing and smoke-curing methods merged, creating another type of preserved salmon. To make smoked salmon, producers usually start with a whole side of fish and lightly cure it in salt by way of a rub or brine. It's then smoked, preserving it further.