Smoked Salmon Dip Recipe | Self Proclaimed Foodie (2024)

FAQs

What to serve with smoked salmon as an appetizer? ›

I like a combination of cool cucumbers and tomatoes with bold, peppery radish, red onion, and crispy green peppers. Slicing the veggies thinly into rounds makes them easy to stack with the salmon on top of your favorite cracker, bagel or whatever you serve along.

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.

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.

Salmon heads are fantastic for creating flavour in soups and stocks. Not only are they incredibly tasty but are also highly nutritious.

Boil mason jars and new canning lids for 10 minutes. Remove jars and lids, add several sprigs of herbs, 1 garlic clove, and 1/4 tsp of the salt at the base of each jar. Remove skin and break up the salmon into large chunks, then place in jars being careful not to pack in too tightly, leave 1 inch headspace.

Smoked salmon was introduced into the UK from Eastern Europe. Jewish immigrants from Russia and Poland brought the technique of salmon smoking to London's east End, where they settled, in the late 19th century. They smoked salmon as way to preserve it as refrigeration was very basic.

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.

How long does smoked salmon last in the fridge? ›

So, how long can we expect our smoked salmon to dance in the fridge? Well, on average, when stored right, it can strut its stuff for about 3 to 4 days sometime up to a week. But remember, trust your instincts! Give it a good look, a sniff, and a feel to ensure it's still a safe catch.

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.

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.

Just because smoked salmon is “ready-to-eat” doesn't mean that there aren't several interesting, creative, and delectable ways to enjoy it! Of course, you can eat it right out of the package, or go a little further and simply enjoy it on a bagel with cream cheese, but why stop there?

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil.

To assemble your platter, place a block of cream cheese in the center and cover it with a sprinkling of pepper, fresh dill, everything seasoning and capers. Surround it with the salmon, eggs, cucumbers, onion, tomatoes, dill, lemon and bagels or whatever else you have! Serve immediately! Add champagne and coffee.

Lox is a traditional and well-loved holiday appetizer! Salmon is cured with smoked sea salt, brown sugar, and pepper. This Homemade Lox Platter includes a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon – this is an appetizer spread that is sure to please!