Smoked Salmon Dip with Horseradish, Lemon and Dill
A lusciously, smooth, creamy smoked salmon dish which can be used as a dip, a spread or a pâté. Serve as a starter, for lunch, aperitivo or include as part of a grazing platter . It also packs up well and is wonderful for a picnic or to take along to a pot luck party.
Made in a flash – simply dump all the ingredients in a food processor and blitz – this dip can be served with fresh bread, crostini, crackers, sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber. It may be quick and very versatile but there is no forfeit on flavour. The salty smoked salmon is complemented by the creamy, smooth cream cheese, mayonnaise and yoghurt, the fresh dill adds a subtle citrus flavour and slight sweetness, the lemon brings its classic zing and the horseradish and cayenne add a little heat.
Complex yet simple, this is a dish for any occasion, from the poshest party to a casual picnic on the beach; it is definitely a recipe you need to have in your repertoire.
How to make Smoked Salmon Dip with Horseradish, Lemon and Dill
Collect all your ingredients together:
- smoked salmon, roughly chopped
- cream cheese, ideally at room temperature
- natural yoghurt
- mayonnaise (I used Hellmans)
- lemon zest
- fresh dill, thick stems removed (or use parsley)
- lemon juice
- creamed horseradish
- salt, to taste
- freshly ground black pepper, or to taste
- cayenne, to taste
To serve:
- Slices of fresh bread
- Crostini
- Crackers
- Vegetables such as sliced cucumber, celery, carrots, peppers/capsicum
How to make this delicious and versatile dip:
- Simply put all the ingredients into the food processor and blitz until smooth.
- Taste and adjust seasoning – you may wish to add more salt and cayenne pepper.
- Transfer to a serving dish, scatter over some chopped dill or parsley and serve with some fresh bread, crostini, crackers and/or thick slices of cucumber or stalks of celery for everyone to spread on or scoop out the deliciousness!
Ingredients 
1 All ingredients in a food processor 
2 Blitz 
3 Transfer to serving bowl/jar
Lyngen Lodge
Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. This is a fabulous recipe which I love to include on Grazing Boards and have therefore included it in my collection of recipes to celebrate the wonderful food we enjoyed there.
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Smoked Salmon Dip with Horseradish, Lemon and Dill
A lusciously, smooth, creamy smoked salmon dish which can be used as a dip, a spread or a pâté. Serve as a starter, for lunch, aperitivo or include as part of a grazing board. Serves 4 – 6
Ingredients
- 200g smoked salmon, roughly chopped
- 150g cream cheese, ideally at room temperature
- 50g natural yoghurt
- 50g good quality mayonnaise (I used Hellmans)
- grated zest of ½ – 1 lemon, to taste
- 10g fresh dill, thick stems removed (or use parsley)
- 2 tablespoons lemon juice
- 2 – 3 teaspoons creamed horseradish, to taste
- pinch – ⅛ teaspoon salt, to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- pinch – ⅛ teaspoon cayenne, optional
Serving options:
- Slices of fresh bread
- Crostini
- Crackers
- Vegetables such as cucumber, celery, carrots, peppers/capsicum
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Simply put all the ingredients into the food processor and blitz until smooth.
-
Taste and adjust seasoning – you may wish to add more salt and cayenne pepper or horseradish sauce.
-
Transfer to a serving dish, scatter over some chopped dill or parsley and serve with some fresh bread, crostini, crackers and/or sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber for everyone to spread on or scoop out the deliciousness!
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- Chopping board and knife
- Food processor
- Serving bowl/jar
To serve:
Serve as a starter, for lunch, aperitivo or include as part of a grazing board. It also packs up well and is wonderful for a picnic or to take along to a pot luck party.
Serve with fresh bread, crostini, crackers, sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber.
Storage:
You can store this covered and in the fridge for up to 5 days, unless the ‘use-by’ date on the smoked salmon is sooner than that. It will solidify a bit in the fridge, so allow it to sit on the counter to soften a little before serving and give it a good stir beforehand.
