Smoked Salmon Dip Recipe
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- 31 comments
This delicious smoked salmon dip recipe is jam-packed with shredded Jarlsberg Swiss cheese, fresh herbs, and crème fraiche for an unbelievably tasty appetizer. You will not be able to stop eating this dip once you try it.
I’m a big-time salmon fan and would eat it for every meal if given the chance. If you love it as much as I do then try out my Salmon Patties or Brown Sugar Salmon Recipe.
Smoked Salmon Dip
Smoked salmon dip is a mayonnaise-based dip that is mixed with smoked salmon, vegetables, and herbs. It’s a simple-to-prepare dip that can feature an assortment of crackers and vegetables for dipping. This recipe can also be customized to your liking by adding different amounts or ingredients.
I chose to smoke the salmon myself to provide a fresher smokier flavor than when purchasing it from the grocery store. If you go this route, you will have smoked salmon left over but it’s great to use in other recipes like pasta.
Ingredients and Substitutions
- Salmon – You will need smoked salmon for this recipe which can be done yourself or pre-smoked from the store.
- Mayonnaise – Use a good full-fat mayonnaise for this recipe.
- Cream Cheese – This will need to be full-fat and at room temperature to make it easy to mix.
- Crème Fraiche – I like to use some crème fraiche in this instead of sour cream.
- Cheese – Some shredded Swiss cheese takes this salmon dip over the top.
- Onion – A few green onions and red onions help elevate the flavor.
- Herbs – Fresh dill is the perfect herb to use with salmon.
- Lemon – I like to add a little clean acid to help balance the flavors.
- Capers – These are perfect for some great brine flavors and a texture that complements the other dip ingredients.
How to Make a Smoked Salmon Dip
If you are smoking the salmon yourself, using a fork or spoon, break it up into smaller bite-size pieces.
Next, in a large bowl add the cream cheese, mayonnaise, crème fraiche, cheese, onions, dill, capers, lemon juice, salt, and pepper. Mix using a rubber spatula until completely combined and smooth.
Fold in the pulled smoked salmon and mix until combined. Serve with assorted crackers, bread, and veggies.
Make-Ahead and Storage
Make-Ahead: You can make this smoked salmon dip up to 1 day ahead of time.
How to Store: Cover and keep it in the refrigerator for up to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed. You may need to remix and season the dip to return to the original consistency.
Chef Notes + Tips
- An alternative to crème fraiche is sour cream.
- Regular Swiss cheese will work fine in this recipe.
More Salmon Recipes
Smoked Salmon Dip Recipe
Ingredients
- ½ pound smoked salmon, roughly chopped or pulled with forks
- 8 ounces softened cream cheese
- ¾ cup mayonnaise
- ½ cup crème fraiche
- Juice of ½ lemon or about 2 tablespoons
- 4 ounces shredded Jarlsberg Swiss cheese
- ¼ cup sliced green onions
- ½ small peeled and small diced red onion
- 2 tablespoons of chopped fresh dill
- 2 tablespoons roughly chopped capers
- coarse sea salt and cracked pepper to taste
Instructions
- If you are smoking the salmon yourself, using a fork or spoon, break it up into smaller bite-size pieces.
- Next, in a large bowl add in the cream cheese, mayonnaise, crème fraiche, cheese, onions, dill, capers, lemon juice, salt and pepper. Mix using a rubber spatula until completely combined and smooth.
- Fold in the pulled smoked salmon and mix until combined.
- Serve with assorted crackers, bread, and veggies.
So delicious and rich. Cheesy, smokey, and tasty. Makes enough for a crowd, too. Everybody loves this dip!
This dip is DELICIOUS! Thank you for another great recipe, Billy! We are planning to make this for all of our summer get-togethers!
Thanks for giving it a shot!!
Made this smoked salmon dip for a News Years Day appetizer this year up at the cabin. It was so so delicious to enjoy with a glass of wine with friends after coming in from a 2 hour back county ski on a sunny day in Wyoming!!!!
I actually made it the night before and I will say the flavors get even better the next day as they have time to blend as it sits in ones fridge.
It was a delicious smoked salmon dip! I will definitely add this to my arsenal of favorite appetizer recipes!!
Love checking out your posts on all your wonderful recipes.
Thank you for posting this recipe prior to New Years!
Happy New Years to you!!!
Thank you so ChefBilly fabulous tasty 😋 😋😁👋😍
The best smoked salmon dip, ever. The Chef has everything he makes delicious and shares his recipes 😋
Very good! Every Billy Parisi recipe that I’ve made has never disappointed.
Great recipe, Chef Billy! I love that you use capers and sophisticated ingredients. I used a wonderful fillet of salmon from Annie Gunn’s and it was divine! I think how good it turns out is directly related to the quality of the salmon. This is company/party worthy and a winner!
many thanks!
Excellent!
Hi Billy,
This is one luscious recipe, wow! It does take awhile to prepare the ingredients, but I actually enjoy doing that and improving my knife skills. It’s also a very elegant dish, and a few garnishes would make it look even better. I think you said you once lived in St. Louis, and I live in a suburb. Dierberg’s smokes salmon fresh every day, so I used that and it worked great. We are so spoiled here with great grocery stores. One suggestion is to use a hand mixer to incorporate the cream cheese, mayo and creme fraiche. Even though I thoroughly softened them, a spatula and even a whisk didn’t do it completely like I wanted. Hand mixer did the trick. Thanks for a great recipe!
thanks for giving it a shot!!