Smoked Salmon Dip
Creamy smoked salmon dip made with cream cheese, dill, capers, lemon, and quick-pickled red onions. Balanced, briny, and structured enough to work as a dip, bagel spread, or sandwich filling.
Servings 8
Calories 205kcal
Equipment
- food processor Blends the dairy base smoothly while keeping the salmon textured.
- Saucepan Heats the quick pickling liquid evenly so the salt dissolves fully.
- mason Jar Holds the red onions while they pickle.
- rubber spatula Scrapes the processor bowl so the base blends evenly.
Ingredients
Quick-Pickled Red Onion Topping:
- ½ cup (120 ml) water
- ½ cup (120 ml) apple cider vinegar
- 1½ tbsps (32 g) honey
- 1½ tsps (9 g) fine sea salt
- ½ medium (75 g) red onion finely diced
Smoked Salmon Dip:
- 8 oz (225 g) full-fat cream cheese softened
- ¼ cup (60 g) full-fat sour cream
- ¼ cup (60 g) mayonnaise
- 1 clove (3 g) garlic minced
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- fine sea salt to taste
- ground black pepper to taste
- 7 oz (200 g) smoked salmon
- 2 tbsps (30 g) capers drained
- 2 tbsps (6 g) fresh dill stems removed
- 1 green onion finely chopped
- everything bagel seasoning
Instructions
- Make the quick-pickled red onion topping first. In a small saucepan, combine the water, apple cider vinegar, honey, and fine sea salt. Bring the mixture to a gentle simmer over medium heat, stirring until the salt has fully dissolved. Remove from the heat.½ cup (120 ml) water, ½ cup (120 ml) apple cider vinegar, 1½ tbsps (32 g) honey, 1½ tsps (9 g) fine sea salt
- Place the finely diced red onion in a small heat-safe jar or container. Carefully pour the hot pickling liquid over the onions, making sure they are fully submerged. Let sit at room temperature for at least 30 minutes to lightly pickle. Drain before using.½ medium (75 g) red onion
- Add the cream cheese, sour cream, mayonnaise, garlic, lemon zest, lemon juice, Worcestershire sauce, and a pinch of fine sea salt and black pepper to a food processor fitted with a metal blade. Process until smooth and fully combined, scraping down the sides as needed.8 oz (225 g) full-fat cream cheese, ¼ cup (60 g) full-fat sour cream, ¼ cup (60 g) mayonnaise, 1 clove (3 g) garlic, 1 tsp (2 g) lemon zest, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Worcestershire sauce, fine sea salt, ground black pepper
- Add the smoked salmon, capers, fresh dill, and green onion to the processor. Pulse just until evenly incorporated, taking care not to overmix so the texture stays slightly chunky.7 oz (200 g) smoked salmon, 2 tbsps (30 g) capers, 2 tbsps (6 g) fresh dill , 1 green onion
- Taste and adjust seasoning with additional salt if needed.
- Transfer the dip to a serving bowl. Top with several tablespoons of drained quick-pickled red onions and, if desired, a light sprinkle of everything bagel seasoning. Serve chilled or at cool room temperature with pita chips, toasted bread, bagel chips, or use as a bagel or sandwich spread.everything bagel seasoning
Notes
- Nutrition values are calculated using full-fat dairy and smoked salmon, with pickling liquid excluded except for the small amount absorbed by the onions.
- The dip thickens slightly as it rests, so stop blending before it looks fully finished.
- Smoked salmon varies in saltiness and texture; tasting before adjusting seasoning is recommended.
- For make-ahead serving, add the pickled onions just before setting the dip out to preserve texture.
- Freezing is not recommended, as the dairy base separates when thawed.
Nutrition
Serving: 60g | Calories: 205kcal | Carbohydrates: 4g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 395mg | Potassium: 105mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 0.5mg