Salmon Dip Recipe

Prepare aromatics and herbs

Finely dice the red onion so pieces are very small (use half the onion if you prefer milder bite). Finely chop the dill, parsley and thinly slice the chives. Rinse the capers under cold water and drain well. Zest one lemon and then juice it.

Soften and combine bases

Place the softened cream cheese in a medium mixing bowl. Whisk or beat with a fork until smooth and slightly fluffy. Add the sour cream, mayonnaise and prepared horseradish (if using). Stir until fully combined and smooth.

Add salmon and mix

Fold the finely chopped smoked salmon into the cream cheese mixture. Use a rubber spatula to ensure even distribution—leave some slightly larger pieces for texture if desired.

Fold in aromatics and seasonings

Add the diced red onion, chopped dill, chives, parsley and the rinsed capers to the bowl. Stir gently to combine. Add the lemon zest, lemon juice and freshly ground black pepper. Taste and adjust seasoning — add a pinch of salt only if needed (smoked salmon and capers are already salty).

Chill for flavors to marry

Cover the bowl with plastic wrap or transfer the dip to an airtight container. Chill in the refrigerator for at least 30 minutes, preferably 1–2 hours, to allow flavors to meld. If you need it immediately, 10–15 minutes will still be fine but less integrated.

Finish and serve

Just before serving, stir the dip and taste; adjust lemon juice, pepper or horseradish as desired. Transfer to a serving bowl and sprinkle a light dusting of smoked paprika or cayenne on top for color and a touch of heat. Serve with crackers or toasted baguette slices.

Make-ahead and storage

The dip can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir before serving. Discard after 3 days for best quality.