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.

Nailing the Fridge Shelf Life:

So, how long can we expect our smoked salmon to dance in the fridge? Well, on average, when stored right, it can strut its stuff for about 3 to 4 days sometime up to a week. But remember, trust your instincts! Give it a good look, a sniff, and a feel to ensure it's still a safe catch.

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 cheese is best with salmon? ›

Salmon stands up well to strong flavors, so mix blue cheese, goat cheese or feta cheese with a little sour cream and fresh herbs in a blender and spread on burgers. Mild, soft white cheeses frequently sold in small tubs are ideal for spreading on burgers with tangy condiments.

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.

Since it is already 'cooked', you can eat the succulent slices straight off the package (my personal favorite); put it on toast with cream cheese for a great quick snack; make yourself a smoked salmon sandwich on the go; or prepare a four-course gourmet meal based on the delicate treat.

Here's the main difference: smoked salmon is cured and then smoked, whereas lox is only cured, typically in a salt brine and typically for longer periods of time, but not smoked. Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky.

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.