📝 About This Recipe
This luxurious dip celebrates the timeless pairing of cold-smoked Atlantic salmon and velvety cream cheese, elevated by the bright acidity of preserved lemon and fresh dill. Inspired by the coastal flavors of Scandinavia, it strikes a perfect balance between smoky richness and herbaceous freshness. It is an effortless yet sophisticated centerpiece for any brunch board or elegant cocktail hour.
🥗 Ingredients
The Creamy Base
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 1/2 cup Sour Cream (high-quality or Crème Fraîche)
- 2 tablespoons Mayonnaise (Japanese-style or avocado oil mayo preferred)
The Star Protein
- 8 ounces Smoked Salmon (cold-smoked, finely chopped)
- 2 ounces Hot-Smoked Salmon (optional, flaked for texture)
Aromatics & Seasoning
- 3 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Fresh Chives (minced)
- 1 tablespoon Non-pareil Capers (drained and roughly chopped)
- 1 small Shallot (minced very finely)
- 1 tablespoon Lemon Zest (from approximately one large lemon)
- 2 teaspoons Fresh Lemon Juice (to taste)
- 1 teaspoon Prepared Horseradish (drained, for a subtle kick)
- 1/4 teaspoon Smoked Paprika (for depth of color)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/4 teaspoon Kosher Salt (adjust only after tasting)
For Garnish
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 3-4 pieces Fresh Dill Sprigs (for decoration)
- 1 pinch Everything Bagel Seasoning (optional)
👨🍳 Instructions
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1
Ensure your cream cheese is completely softened at room temperature for at least 30-45 minutes to avoid a lumpy dip.
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2
In a large mixing bowl, beat the softened cream cheese with a silicone spatula or hand mixer until smooth and airy.
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3
Gently fold in the sour cream and mayonnaise until the mixture is uniform and silky.
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4
Finely mince the shallot and place it in a small bowl with the lemon juice for 5 minutes; this 'macerating' process removes the raw onion bite.
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5
Finely chop 6 ounces of the cold-smoked salmon into 1/8-inch pieces. Reserve the remaining 2 ounces for a chunkier texture or garnish.
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6
Add the macerated shallots (and juice), lemon zest, chopped dill, chives, capers, and horseradish to the cream cheese base.
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7
Sprinkle in the smoked paprika and black pepper. Stir gently to incorporate all the aromatics evenly.
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8
Fold in the chopped smoked salmon. If using hot-smoked salmon, flake it in now to provide varied texture.
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9
Taste the dip. Smoked salmon and capers are naturally salty, so only add the kosher salt if you feel it needs more punch.
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10
Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld.
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11
Before serving, give the dip a light stir to loosen it up. If it is too firm, let it sit at room temperature for 10 minutes.
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12
Garnish with a drizzle of olive oil, fresh dill sprigs, and a dusting of everything bagel seasoning for a professional finish.
💡 Chef's Tips
Always use full-fat dairy for the best mouthfeel; low-fat versions can become watery when mixed with acid. If you prefer a mousse-like consistency, pulse the base and half the salmon in a food processor, then fold in the remaining salmon by hand. Don't skip the lemon zest—the oils in the skin provide a much more intense citrus aroma than the juice alone. To make it ahead, this dip keeps beautifully in the fridge for up to 3 days; just refresh the herbs before serving. If the dip feels too thick, whisk in a teaspoon of heavy cream or milk to reach your desired dipping consistency.
🍽️ Serving Suggestions
Serve alongside warm, toasted pumpernickel bread triangles or dark rye crackers. Pair with crisp cucumber slices, radishes, and blanched asparagus for a low-carb appetizer. Accompany with a chilled glass of Dry Riesling or a crisp Sauvignon Blanc to cut through the richness. Include on a brunch spread with soft-boiled eggs, pickled red onions, and high-quality butter. Use leftovers as a decadent spread for a toasted 'everything' bagel the next morning.