Name: Smoked Salmon Dip with Horseradish, Lemon and Dill
Prep time: 10 min
Ingredients: 200g smoked salmon, roughly chopped; 150g cream cheese, ideally at room temperature; 50g natural yoghurt; 50g good quality mayonnaise (I used Hellmans); grated zest of ½ - 1 lemon, to taste; 10g fresh dill, thick stems removed (or use parsley); 2 tablespoons lemon juice; 2 - 3 teaspoons creamed horseradish, to taste; pinch – ⅛ teaspoon salt, to taste; ⅛ teaspoon freshly ground black pepper, or to taste; pinch – ⅛ teaspoon cayenne, optional; Slices of fresh bread; Crostini; Crackers; Vegetables such as cucumber, celery, carrots, peppers/capsicum

Jump to Recipe

A lusciously, smooth, creamy smoked salmon dish which can be used as a dip, a spread or a pâté. Serve as a starter, for lunch, aperitivo or include as part of a grazing platter . It also packs up well and is wonderful for a picnic or to take along to a pot luck party.

**Delicious as part of a Grazing Board**

Made in a flash – simply dump all the ingredients in a food processor and blitz – this dip can be served with fresh bread, crostini, crackers, sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber. It may be quick and very versatile but there is no forfeit on flavour. The salty smoked salmon is complemented by the creamy, smooth cream cheese, mayonnaise and yoghurt, the fresh dill adds a subtle citrus flavour and slight sweetness, the lemon brings its classic zing and the horseradish and cayenne add a little heat.

Complex yet simple, this is a dish for any occasion, from the poshest party to a casual picnic on the beach; it is definitely a recipe you need to have in your repertoire.

How to make Smoked Salmon Dip with Horseradish, Lemon and Dill

Collect all your ingredients together:

smoked salmon, roughly chopped
cream cheese, ideally at room temperature
natural yoghurt
mayonnaise (I used Hellmans)
lemon zest
fresh dill, thick stems removed (or use parsley)
lemon juice
creamed horseradish
salt, to taste
freshly ground black pepper, or to taste
cayenne, to taste

To serve:

Slices of fresh bread
Crostini
Crackers
Vegetables such as sliced cucumber, celery, carrots, peppers/capsicum

How to make this delicious and versatile dip:

Simply put all the ingredients into the food processor and blitz until smooth.
Taste and adjust seasoning – you may wish to add more salt and cayenne pepper.
Transfer to a serving dish, scatter over some chopped dill or parsley and serve with some fresh bread, crostini, crackers and/or thick slices of cucumber or stalks of celery for everyone to spread on or scoop out the deliciousness!

Lyngen Lodge

Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. This is a fabulous recipe which I love to include on Grazing Boards and have therefore included it in my collection of recipes to celebrate the wonderful food we enjoyed there.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Smoked Salmon Dip with Horseradish, Lemon and Dill

A lusciously, smooth, creamy smoked salmon dish which can be used as a dip, a spread or a pâté. Serve as a starter, for lunch, aperitivo or include as part of a grazing board. Serves 4 – 6

Course light lunch, Nibbles, picnic, Starter

Keyword baked dip, Horseradish, pâté, smoked salmon

Prep Time 10 minutes

Author Susan

Ingredients

200g smoked salmon, roughly chopped
150g cream cheese, ideally at room temperature
50g natural yoghurt
50g good quality mayonnaise (I used Hellmans)
grated zest of ½ – 1 lemon, to taste
10g fresh dill, thick stems removed (or use parsley)
2 tablespoons lemon juice
2 – 3 teaspoons creamed horseradish, to taste
pinch – ⅛ teaspoon salt, to taste
⅛ teaspoon freshly ground black pepper, or to taste
pinch – ⅛ teaspoon cayenne, optional

Serving options:

Slices of fresh bread
Crostini
Crackers
Vegetables such as cucumber, celery, carrots, peppers/capsicum

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Simply put all the ingredients into the food processor and blitz until smooth.
Taste and adjust seasoning – you may wish to add more salt and cayenne pepper or horseradish sauce.
Transfer to a serving dish, scatter over some chopped dill or parsley and serve with some fresh bread, crostini, crackers and/or sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber for everyone to spread on or scoop out the deliciousness!

Recipe Notes

Equipment:

Kitchen scales and measuring spoons
Chopping board and knife
Food processor
Serving bowl/jar

To serve:

Serve as a starter, for lunch, aperitivo or include as part of a grazing board. It also packs up well and is wonderful for a picnic or to take along to a pot luck party.

Serve with fresh bread, crostini, crackers, sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber.

Storage:

You can store this covered and in the fridge for up to 5 days, unless the ‘use-by’ date on the smoked salmon is sooner than that. It will solidify a bit in the fridge, so allow it to sit on the counter to soften a little before serving and give it a good stir beforehand.