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
- 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.
- Chill for at least half an hour, to allow the flavours to mingle.
- Adjust seasoning, garnish with dill and serve with crackers.
Ten More Bites 
I’d love to try hot smoked salmon one day 🙂
I also miss home-smoked chicken from home…
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.
Go Canada!
One of my favorite uses for smoked salmon. I usually use solely cream cheese, but yogurt does sound like a good idea.
I like the way it loosens the mixture up a bit…
I must confess my ignorance as a Canadian – what is “hot” smoked salmon versus the other?
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.
Yum, this dip sounds so delicious!