8 ounces (225 grams) hot smoked salmon, skin removed
8 ounces (225 grams) cream cheese, at room temperature
1/4 cup (60 grams) sour cream
1/4 cup (60 grams) mayonnaise
1 small shallot, minced
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper
Instructions
In a large bowl, combine cream cheese, sour cream, mayonnaise, shallot, dill, chives, lemon juice, Worcestershire sauce, salt, and pepper. Mix until well combined.
Gently fold in the hot smoked salmon, being careful not to break it up too much.
Adjust seasoning to taste with more salt and pepper if needed.
Chill for at least 1 hour before serving to allow flavors to meld together.
Serve with your choice of chips, crackers, bread, or veggies.
If you are using cold smoked or cured salmon, make sure to finely chop it into small pieces before adding it to the dip for the best results in texture. For a creamy and whipped texture, use a stand mixer or a large mixing bowl with an electric hand mixer. This recipe makes 2 1/2 cups of delicious salmon dip. On the contrary, cold smoked salmon is thinly sliced and has a smooth and delicate texture, similar to gravlax. Softened cream cheese should be used for best results, as room temperature cream cheese mixes well. The nutrition facts provided below are estimates.
