Smoked Salmon Dip
Total Time
5 minutes
Prep Time
5 minutes
Rating
4.98 out of 5 stars
(37)
Ingredients
6 servings
- 200 g / 7 oz smoked salmon (or trout)
- 200 g / 7 oz Philadelphia cream cheese (, full fat)
- 1/4 cup / 55g sour cream (Note 1)
- 1/4 cup / 60g mayonnaise (Note 1, 2)
- 1/4 cup fresh dill (, roughly chopped)
- 1/2 garlic clove (, minced)
- 1 1/2 tsp lemon zest (1 lemon)
- 1 - 2 tbsp lemon juice
- Pinch of salt and pepper
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Preparation
Step 1
Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
Step 2
Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.
Step 3
Adjust lemon and salt to taste. Whizz again briefly.
Step 4
Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.
Step 5
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