Smoked Salmon Dip With Crostini’s; The Perfect Appetizer
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Looking for a high end restaurant quality recipe for a smoked salmon dip then you’ve come to the right place. This salmon dip is prepared from 4 ounces dry brine smoked salmon, capers, cream cheese, mayo, red onion, horseradish, lemon juice, pepper and dill.
Smoked Salmon Turned Into A Dip
Smoked salmon is one of my favorite meals to make because it’s such a simple recipe that takes little effort and uses very little ingredients.
I was inspired to make this dip with some of the leftover sockeye salmon that I smoked just the day before. Yes, leftover salmon makes a wonderful dip! If you’re not smoking your own salmon you can always use a cold smoked wild sockeye salmon.
Maybe you’d like to try your hand at smoking your own salmon. Try my dry brine smoked salmon recipe. It not only makes for a stunning presentation but it’s another great appetizer I like serving. Then you too could use leftovers to make this awesome smoked salmon dip.
Recipe for Smoked Salmon Dip
For this recipe I used smoked sockeye salmon. I toasted french bread slices also known as crostini’s. I also served with toasted mini bagels.
Salmon Dip Ingredients:
- 4 ounces smoked salmon (divided)
- 2 Tablespoons capers (rinsed and divided)
- 3 ounces cream cheese
- 1/4 cup mayonnaise (I use Hellmans)
- 2 Tablespoons red onion (chopped and divided)
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- fresh cracked pepper
- fresh dill
- Crostini’s for serving or toasted mini bagels
Salmon Dip Instructions:
Combine Partial Ingredients
In a food processor add 2 ounces smoked salmon, 1 Tablespoon capers, cream cheese, mayonnaise, 1 Tablespoon red onion, horseradish, lemon juice and process for about 25 seconds or until mixture is smooth.
Add Remaining Ingredients
Transfer salmon mixture into a medium bowl and add remaining salmon and onion and stir well.
Prepare to Serve
Place dip in a serving bowl. Top with some capers, fresh dill and freshly cracked pepper. Why not try using an electric pepper mill. I love mine! Place remaining caper in a small bowl near the salmon dip in case anyone wishes to add more capers.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SMOKED SALMON DIP AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Smoked Salmon Dip
This salmon dip is prepared from 4 ounces dry brine smoked salmon combined with capers, cream cheese, mayo, red onion, horseradish, lemon juice, pepper and dill. For this recipe I used smoked sockeye salmon, toasted mini bagels and french bread slices also known as crostini’s.
Ingredients
- 4 ounces smoked salmon divided
- 2 Tablespoons capers rinsed and divided
- 3 ounces cream cheese
- 1/4 cup mayonnaise I use Hellmans
- 2 Tablespoons red onion chopped and divided
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- fresh cracked pepper
- fresh dill
- Crostini's for serving or toasted mini bagels
Instructions
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In a food processor add 2 ounces smoked salmon, 1 Tablespoon capers, cream cheese, mayonnaise, 1 Tablespoon red onion, horseradish, lemon juice and process for about 25 seconds or until mixture is smooth.
-
Transfer salmon mixture into a medium bowl and add remaining salmon and onion and stir well.
-
Place dip in a serving bowl. Top with some capers, fresh dill and freshly cracked pepper. Why not try using an electric pepper mill. I love mine!
-
Place remaining caper in a small ingredient bowl and sit near the bowl in case anyone wishes to add more capers.
