Smoked salmon dip

2 Feb

Smoked salmon dip

Hot-smoked salmon is one of the Canadian foods I miss most now that I live in the UK. It’s slowly becoming easier to find, but cold-smoked salmon still dominates the shelves.

So I was very pleased indeed to receive a stash of hot-smoked salmon through the post recently.

Aside from its deliciousness, the versatility of hot-smoked salmon is what makes it such a pleasure to cook with. Kedgeree, pasta sauce, salads, fish pie, chowder, quiche – it’s an asset to them all.

At last week’s Burns Night supper, I shared my hot-smoked salmon bounty with our guests in this smoked salmon dip.

Smoked salmon dip
(makes about a cup)

  • 100g hot smoked salmon, flaked
  • 1/4 cup crème fraiche (Greek yogurt is fine too)
  • 2 Tb cream cheese
  • 1 Tb lemon juice
  • 2 Tb red onion, minced finely
  • 2 Tb fresh dill, chopped (plus extra to garnish)
  • salt and pepper
  1. In a bowl, mix together all the ingredients. (I keep back about a quarter of the flaked salmon to stir through after everything is mixed. Season to taste.
  2. Chill for at least half an hour, to allow the flavours to mingle.
  3. Adjust seasoning, garnish with dill and serve with crackers.

8 Responses to “Smoked salmon dip”

  1. Yana February 2, 2016 at 9:46 am #

    I’d love to try hot smoked salmon one day 🙂
    I also miss home-smoked chicken from home…

    • Andrea February 2, 2016 at 11:01 am #

      The way our tastes are so similar, I’m sure you’d love it! I’ve only had smoked chicken a couple of times and thought it was delicious.

  2. Anonymous February 2, 2016 at 10:04 am #

    Go Canada!

  3. Margo February 2, 2016 at 5:33 pm #

    One of my favorite uses for smoked salmon. I usually use solely cream cheese, but yogurt does sound like a good idea.

    • Andrea February 2, 2016 at 7:05 pm #

      I like the way it loosens the mixture up a bit…

  4. Cathy Hodgson February 2, 2016 at 6:05 pm #

    I must confess my ignorance as a Canadian – what is “hot” smoked salmon versus the other?

    • Andrea February 2, 2016 at 7:32 pm #

      There are two ways to smoke salmon: hot smoked and cold smoked. Hot smoked is what we’re used to in Canada. The fish is smoked at 120-180°F, and the end product is firm, flaky and opaque and usually sold in pieces. Cold smoked salmon is smoked at a temperature below 100°F. It is soft, silky and translucent and usually sold in slices.

  5. Sabrina March 3, 2016 at 8:35 pm #

    Yum, this dip sounds so delicious!

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