Smoked Salmon Dip Recipe | Self Proclaimed Foodie (2024)

FAQs

What to serve with smoked salmon as an appetizer? ›

Serve it with all the fixings—capers, hard-boiled eggs, tomatoes, cucumber, radishes, red onion and steamed potatoes. Lay out everything listed in the ingredients or just a few of the elements, along with an assortment of crackers, co*cktail bread or sliced baguette.

Smoked Salmon Dip

Warm cream cheese to room temperature. Add two cans of Captain Jim's Gourmet Alaskan Smoked Salmon (including skin and oil). Mix together with fork; shape into a ball; refrigerate for two hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish.

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, 1/2 of the smoked salmon and Tabasco in a food processor or hand blender. Pulse until blended.

Getting soft cheeses like Neufchatel cheese, brie, and cream cheese is an amazing way to pair them with the smoked salmon! We also definitely recommend you try some sort of cheese spread. You can do plain cream cheese, or something flavored and more elevated. For example perhaps a creme fraîche with dill.

Arrange salmon on a platter. Sprinkle smoked salmon with capers and minced red onion. Top roasted salmon with sliced lemons and dill. Serve with creme fraiche or cream cheese, bagels, bread, and/or toast.

To serve, use a large sharp knife to thinly slice the salmon. We like to serve this on Christmas day in crunchy baskets with a horseradish and creme fraîche dressing.

Traditionally smoked salmon has been a staple of north-western American tribes and Canadian First Nations people.

Of course, once opened, we recommend consuming within 4 days for maximum freshness but it can likely hold well for at least 7 days. Cold smoked salmon can freeze for up to six months in a sealed container or while vacuumed. Let it thaw under refrigeration and consume.

Smoked salmon is an excellent source of protein, numerous vitamins, and omega-3 fatty acids. Yet, it's much higher in sodium than fresh salmon.

Are you supposed to eat smoked salmon cold? ›

Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life. It can be enjoyed for up to a week.

The classic option is to serve a slice of the fish on a pancake or blini, but try it out in homemade sushi with cold smoked salmon, in tortilla rolls with cream cheese, or on toasted crostini too.

There are several types of crackers that work exceptionally well with smoked salmon, each of which can offer a unique taste and texture experience. For a subtle and nutty flavor, try pairing smoked salmon with whole-grain crackers.

Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka. I tend to go for lighter, crisper whites and beers with lighter smokes and sherry and spirits with stronger ones.

Garnish the board with fresh dill sprigs, scattering them over the top. Serve the salmon board with your choice of crackers, cucumbers or bread on the side. Guests can use crackers or bread and top them with smoked salmon, and any additional topping to their liking! ENJOY!!

In general, we recommend 30 g (1.05 oz) per person if you want to serve cold smoked salmon on canapés. That's roughly 1 big slice per person. The big slices can be cut in half or thirds to fit on canapés.