Smoked Salmon Dip

CATEGORY

Appetizers

SERVINGS

8

PREP TIME

10 minutes

COOK TIME

90 minutes

CALORIES

400

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/em>

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 of chopped red onion

GARNISH

• 1 dozen sliced hard-boiled eggs

• 1 curled green onion sprig (slice the onion in strips and add to cold water till they curl)

• 1 box of favorite cracker

• 2 tbsp. whole grain mustard

• Baby red/yellow bell pepper rings

DIRECTIONS

1. Light Pit Barrel^® according to instructions.

2. Drizzle salmon with lemon juice and rub with seasoning.

3. Smoke your salmon skin side down with a fruitwood chunk on your Pit Barrel^® until internal temperature reaches 160°.

4. Let cool and chop roughly.

5. 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.

6. Add the rest of the chopped salmon, dill and chives and fold with a spatula, scraping the sides of the bowl as necessary, until the salmon is incorporated.

7. Taste and add extra rub if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon).

8. Serve as a dip with crackers, plate as Hors d'oeuvres or as a bagel spread.

RECIPE NOTE

If you, like us, fell in love with this wonderful dip we have good news. You can use the base of sour cream, mayonnaise and sour crème for all your future dips. We recommend to always use lemon and dill for seafood dips, but you can mix and match to your own liking. It's a great base for homemade chicken salad or even a delicious egg salad.
We always recommend to let the dip rest for at least 30 minutes to ensure that the flavors are fully penetrated in the spread. However, if you cannot wait to indulge, grab a spoon and enjoy!