Smoked Salmon Dip Recipe | Self Proclaimed Foodie (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.

If you're looking to enhance the flavor of your smoked salmon recipe, there are a few things you can try: Add some fresh herbs: Smoked salmon pairs well with fresh herbs such as dill, parsley, and chives. Try adding some chopped herbs to your smoked salmon dish to give it a fresh, bright flavor.

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.

I like a combination of cool cucumbers and tomatoes with bold, peppery radish, red onion, and crispy green peppers. Slicing the veggies thinly into rounds makes them easy to stack with the salmon on top of your favorite cracker, bagel or whatever you serve along.

Creamy Horseradish Dill Sauce

Salmon and dill is a classic flavor combo. Mayo is the base of this creamy dill sauce for salmon. It's transformed into a sauce with basic ingredients like shallots, lemon, and herbs. To make it special, the addition of freshly grated horseradish root adds spice.

Smoked salmon can be kept under refrigeration for two to three weeks, or one week after opening. It can also be frozen for up to three months. It is best to store in the original package, or wrap it tightly in plastic wrap to prevent dryness.

Some smoked meat tends to become bitter because of the formation of a substance known as creosote.

For a subtle and nutty flavor, try pairing smoked salmon with whole-grain crackers. If you're looking for a more traditional option, water crackers are a classic choice that won't overpower the delicate flavor of the fish.

What do Germans typically eat with their smoked salmon? ›

Smoked fish is served cold. Germans typically have it with some white bread or with a side of boiled potatoes.

Lox, which is commonly often served on bagels with cream cheese, was traditionally made from the belly of the fish. These days, other parts of the fish can be used.

To assemble your platter, place a block of cream cheese in the center and cover it with a sprinkling of pepper, fresh dill, everything seasoning and capers. Surround it with the salmon, eggs, cucumbers, onion, tomatoes, dill, lemon and bagels or whatever else you have! Serve immediately! Add champagne and coffee.

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.

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.