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Photograph of Photograph of Smoked Salmon Dip with Horseradish, Lemon and Dill

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

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Simply put all the ingredients into the food processor and blitz until smooth.

  3. Taste and adjust seasoning – you may wish to add more salt and cayenne pepper or horseradish sauce.

  4. 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.