Smoked Salmon Dip Recipe
house smoked salmon, whipped herb & caper cream cheese, sesame lavosh
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Ingredients
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Smoked Salmon
Whipped Herb & Caper Cream Cheese
Garnish & Serve
Method
Prepare the Smoked Salmon
Flake and Season
Remove any skin from the house smoked salmon and break the fillets into 1/2- to 1-inch bite-sized flakes. Place the flakes in a medium bowl. Zest the lemon over the salmon and squeeze 1/2 of the lemon (about 1/2 tablespoon) over the fish. Add the chopped dill, capers, and 1/2 teaspoon black pepper. Gently toss to combine, keeping some larger flakes for presentation. Taste and adjust lemon or pepper as desired.
Make the Whipped Herb & Caper Cream Cheese
Soften & Whip
Place the softened cream cheese into the bowl of a stand mixer fitted with the paddle or use a hand mixer. Add the sour cream, mayonnaise, chopped capers, chives, parsley, lemon juice, kosher salt, and 1/4 teaspoon black pepper. Whip on medium speed until the mixture is smooth, light, and slightly aerated, about 1.5–2 minutes. If the mixture seems too stiff, add up to 1 tablespoon of milk or additional sour cream to reach a spreadable but still sturdy texture.
Finish
Taste and adjust seasoning with additional salt, pepper, or lemon juice. Stir in 1 teaspoon olive oil if using, to add a slight sheen. Transfer the whipped cream cheese to a shallow serving bowl and smooth the top with a spatula.
Assemble the Dip
Spoon or arrange about two-thirds of the flaked smoked salmon over the center of the whipped cream cheese, leaving a small rim of cream cheese visible around the edges. Reserve the remaining salmon for garnish.
Garnish the top with the reserved larger flakes of smoked salmon, a few extra chopped capers if desired, a sprinkle of toasted sesame seeds (optional), and the remaining dill sprigs. Drizzle a very small amount of olive oil over the salmon for shine if desired.
Serve the dip with sesame lavosh or crackers on the side and lemon wedges for squeezing. Encourage guests to scoop a base of whipped cream cheese and top with smoked salmon and a squeeze of lemon.
Make-Ahead & Storage
This dip can be assembled up to 4 hours ahead; cover tightly and refrigerate. If preparing further ahead, store the whipped cream cheese and smoked salmon separately for up to 2 days (cream cheese) and 2 days (smoked salmon) and assemble just before serving to preserve texture.