Here’s an easy and versatile recipe for hot smoked salmon dip that you can play with. Oh, how I love smoked salmon! You can use your favourite cold smoked (lox) or dry smoked salmon. It’s even more fun when you smoke the salmon yourself.
Note: You want smoked that is not too dry (i.e., not jerky like).
Hot Smoked Salmon Dip
250 g smoked salmon (broken or cut into small pieces)
1 cup mayonnaise
1 cup sour cream
1 cup cheese for dip (grated) – Pick your favourite: Parmesan, Romano, asiago, old cheddar, brie (cut or break into small pieces)
1/4 cup cheese for topping (grated) – pick from above or try something new
4 shallots
1 Tbsp capers or 2 Tbsp green olives (finely chopped)
1/4 red pepper (preferably roasted, finely diced)
1/4 cup fresh dill (finely chopped) or 1 Tbsp dried dill
1 fresh lemon (optional)
Salt and pepper to taste
Finely dice shallots. Saute shallots in a bit of vegetable oil or butter. Put these in a mixing bowl. Add remaining ingredients to bowl except cheese for topping and lemon. With a food processor, masher or wooden spoon work smoked salmon into remaining ingredients. I like to mix it enough to get a smooth dip that still has small chucks of salmon remaining. Sprinkle remaining cheese on top.
Bake in oven proof baking dish that you can serve in, at 375 degrees for approximately 1/2 hour.
Your hot smoked salmon dip should be nicely browned but careful to not overcook. It’s best when it’s hot but not too dry. Cool for a few minutes. Squeeze juice of 1/2 lemon on top, garnish with a bit of fresh dill and lemon slices. A sprinkling of coarsely chopped capers also makes a great garnish.
Serve with crackers.
Serves 8 as an appetizer. This is an easy recipe to half.