This smoked salmon dip is a fast, elegant appetizer that delivers rich flavor with almost no effort. Everything goes straight into the food processor, giving you complete control over a smooth or rustic texture. It also fits perfectly into any impressive party spread or collection of appetizers when you want something refined yet incredibly simple.
Ingredients Breakdown & Purpose
This salmon dip relies on a handful of simple ingredients that work together to create a big hit at any gathering. Here’s how each component contributes to the flavor and texture:
- Smoked Salmon – The star ingredient that delivers savory depth and makes this one of the easiest smoked salmon ideas for entertaining.
- Cream Cheese – Adds richness and helps the dip hold a creamy, cohesive texture.
- Heavy Cream – Lightens the mixture so it stays smooth and spreadable, not thick or pasty.
- Fresh Lemon Juice – Cuts through the richness with bright acidity.
- Lemon Zest – Boosts the citrus aroma and gives the dip a clean, refreshing finish.
- Fresh Herbs (especially dill) – Add color and herbaceous notes that pair naturally with salmon.
- Salt & Black Pepper – Essential for balancing flavors without overpowering the delicate fish.
Equipment You’ll Need
- Food Processor – The fastest way to blend everything into a smooth or rustic Smoked Salmon Spread.
- Hand Mixer (Optional) – A backup tool if you prefer a looser, whipped texture.
- Spatula – Helps scrape down the sides and transfer the dip cleanly.
- Mixing Bowl – For chilling the dip and serving directly if preferred.
- Airtight Container – Ideal for storing leftovers and keeping flavors fresh.
- Plastic Wrap – Useful for covering the dip during chilling to prevent it from drying out or absorbing fridge odors.
You need smoked salmon, cream cheese, heavy cream, lemon, dillweed, salt, and pepper for this recipe.
Place everything in a food processor and pulse until the desired consistency, from chunky to super smooth.
How To Serve Smoked Salmon Dip
- Smoked Salmon Platter: Serve this smoked salmon appetizer at the center of the seafood platter with lemon wedges, dill, and capers.
- Crackers & Chips: Pair this delicious dip with crackers, pita chips, potato chips, or bagel chips for an easy crowd-pleaser.
- Fresh Veggies: Offer cucumber slices and carrot sticks for a lighter, crunchy option.
- Breads & Toasts: Spread it on baguette slices, crostini, or a toasted bagel for a richer bite.
- Bagel Topping: Use it as a flavorful alternative to plain cream cheese for breakfast or brunch.
- Sandwich Upgrade: Add a spoonful (or two or three!) to a sandwich for a creamy, smoky twist.
- For a full party spread, pair this dip with classics like smoked salmon terrine, prawn cocktail, or chicken liver pate.
Variations & Substitutions
Use this as a flexible template so you can customize the dip for your next party, whether you want bold flavors, a lighter version, or a more classic dip style.
- Classic Dip Upgrade: Add a spoonful of mayonnaise to the cream cheese mixture for an even creamier, restaurant-style finish.
- Hot Smoked Salmon Option: Swap cold-smoked for hot smoked salmon if you prefer a firmer texture and deeper smoky flavor.
- Sour Cream Substitute: Replace some of the cream cheese with sour cream to lighten the dip while keeping it tangy.
- Seasoning Boost: Enhance the base with kosher salt, freshly ground black pepper, a pinch of garlic powder, or a dash of Worcestershire sauce for extra depth.
- A Little Heat: Add a few drops of hot sauce if you want the best smoked salmon dip to have a subtle kick.
- Fresh Add-Ins: Stir in finely chopped red onion for a sharper bite and more texture.
Make-Ahead Tips
You can make this cold smoked salmon dip several hours in advance, which makes it an easy appetizer for hosting. Letting it sit overnight deepens the flavor and often makes it an even bigger crowd-pleaser. This is a great way to prepare ahead when you want to make this recipe part of a stress-free menu.
Storage
Store the dip in an airtight container to keep it fresh and prevent fridge odors from affecting the flavor. It will stay at its best for up to three days when properly sealed. For longer storage, keep it toward the back of the fridge where temperatures stay colder.
Leftovers
Before serving leftovers, let the dip sit at room temperature for a few minutes to soften. Give it a quick stir, and if you want to refresh the flavor, add a splash of lemon juice or cream. This simple step keeps the dip tasting vibrant and ensures it remains a huge hit.
Troubleshooting Tips
- Salmon spread feels too thick: Add a small splash of cream or extra cream cheese and pulse lightly until it reaches a smoother consistency.
- Not bright enough for a perfect appetizer: Stir in a little more lemon juice to lift the flavors and balance the richness.
- Flavor seems flat: Fold in finely sliced fresh chives or green onions for extra freshness and a subtle bite.
- Too salty: Balance it with additional cream cheese or a squeeze of lemon juice to soften the intensity.
- Texture not smooth: Pulse gently instead of blending continuously, then add a touch more cream to soften the mixture.
What’s the best way to transport this dip to a party?
Prepare the dip fully in your own kitchen, then chill it in an airtight container so it firms up before traveling. Keep this easy smoked salmon dip in a small cooler bag with an ice pack to maintain the ideal texture and freshness until serving.
Can I make this dip without a food processor?
Yes. You can still create a creamy dip without a processor by finely mincing the salmon with a sharp knife and beating the ingredients together with a hand mixer or sturdy spatula. The texture will be slightly more rustic, but the flavor stays just as rich and satisfying.
What’s the best way to refresh the dip if it’s been in the fridge overnight?
Stir the mixture well to re-emulsify the texture, then add a tiny splash of cream or lemon only if needed to brighten it. This brings your salmon dip appetizer back to life and keeps it tasting like a truly good recipe even after resting.
How can I make this dip more budget-friendly without sacrificing flavor?
Use a mix of smoked salmon and high-quality canned salmon. Blend smoked salmon into the base for flavor, and fold canned salmon into the finished dip to extend volume affordably.
Can this dip be used in recipes beyond just serving it as a dip?
Absolutely. Spread it inside wraps, use it as a bagel filling, or fold it into warm pasta water for a quick creamy salmon sauce. It’s versatile far beyond party boards.
📖 Recipe
Smoked Salmon Dip Recipe
- Total Time: 15 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
An easy, creamy smoked salmon dip with cream cheese, lemon, and herbs. Perfect for parties and appetizer platters.
Ingredients
- 14 oz smoked salmon slices
- ⅓ cup heavy cream
- ⅓ cup cream cheese, softened
- Finely grated rind of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill, plus extra for garnish
- Salt and ground black pepper, to taste
Instructions
- Add all ingredients to a food processor.
- Pulse until the dip reaches your preferred texture (chunky to smooth).
- Taste and adjust lemon, dill, salt, and pepper.
- Transfer to a medium bowl and chill for 30 minutes.
- Stir gently, garnish with dill, and serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chill
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 222
- Sugar: 0.7 g
- Sodium: 57.4 mg
- Fat: 10.7 g
- Saturated Fat: 4.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 1.4 g
- Fiber: 0.1 g
- Protein: 30.4 g
- Cholesterol: 91 mg
Catherine says
Hello!
Can this be made a day before it is served?
Thank you!
Michelle Minnaar says
Yes! It will last up to 3 days in the fridge.
sharon martin says
i like mine poached with some scambled egg
Maria Gill says
On cracked pepper and rye biscuits with garlic creamed cheese and pickled capers on top, all seasoned with sea salt and a tangy lemon juice.
Lynda Graham says
With scranbled eggs on a buttered muffin .
Andrea Upton says
Either in a bagel with cream cheese or with scrambled eggs
Katie Skeoch says
Love smoked salmon with asparagus & poached eggs. It's best with prawns & a healthy squeeze of lemon too
Kim Carberry says
I enjoy it on toast with scrambled eggs x
Kim Styles says
I love smoked salmon with cream cheese on a bagle !
Jade Hewlett says
I like salmon on toast with scrambled egg
Helen Moulden says
I'm already subscribed. I like smoked salmon simply on crusty bread with some cream cheese! Yum!
Leona S Fisher says
I like to enjoy it exactly as your recipe shows 🙂
lesley renshaw says
As a treat every Christmas Day morning we have smoked salmon, scrambled eggs and a glass of bucks fizz x
clair downham says
with wholemeal bread
Tracy Nixon says
With poached eggs!
cheryl hadfield says
with scramble eggs
Liam Bishop says
On sourdough with scrambled eggs!
melanie stirling says
I like smoked salmon and cream cheese on brown bread sandwiches.
Solange says
Toast with scrambled eggs and smoked salmon.
sam macaree says
with scrambled eggs
Kim Neville says
I like grilled with new potatoes and spinach
Lita Watson says
How delicious your dish is! Will it be fine if i use thawed smoked salmon for this recipe? Should i reheat them before making this pate?
michelle says
Thanks for your comment, Lita. Hot and cold smoked salmon freeze well and thaw satisfactory too. Preferably thaw at room temperature. Either types could be used in this recipe!
Liz says
What can be done if its too sloppy!!??
Also how did you manage to slice thru the salmon wrapped around the outside without squashing the delightfully presented starter in the process? Any tips.
Thanks, Liz
Michelle says
If it's too sloppy, add more smoked salmon. Since the fish is dense, it will thicken up the pate. As for slicing it, chill the parcel in the fridge for a few hours, which should make things easier. A sharp knife helps as well. Good luck, Liz!
bristol plasterers says
This sounds yummy, always looking for new recipes to try...Thanks for sharing this...
Simon
Maura says
These smoke salmon parcels look delicious, we are having friends for dinner tomorrow and I was looking for
a starter and these fit the bill exactly, easy to make yet look so fabulous.
Many thanks for helping a very nervous hostess!!
Michelle says
Hey Maura, were the guests happy with your starter?
mjskit says
What a delicious pate! I could eat smoked salmon anytime, all of the time, so changing it up once in a while into this delicious pate sounds like fabulous idea! Thanks for this recipe!
Michelle says
Thanks, MJ. Let me know what you think of it.
Hazel says
That looks so delicious! I need to try this someday. And your photos look amazing!
Michelle says
Yes, you really need to! Thanks, Hazel.
Sarah Maison Cupcake says
Marvellous! I am so making this next time I venture out to the shops!
On the dairy free note, I can heartily recommend Tofutti soya cream cheese which is available in both plain and garlic and chive varieties. I have used the plain one for dairy free cream cheese cupcake frosting too.
Michelle says
Hey, Sarah. It's pretty damn easy. Once you've made your own you'll never buy ready-made stuff again. Useful to know there are dairy free alternatives out there!
catherine gillard says
Hi Michelle,
Really like the sound of this and will definitely try it soon. Really love the whole low calorie possibilities - always trying!!
Hope life is good with you - Happy 2013!
Catherine x
Michelle says
Thanks, Catherine. Please let me know how it turns out. January 2013 was a rough month but now that we're in February I'm sure things will get better. Hope this new year has been treating you well so far!
Audrey Huggett says
Hi Michelle,
I mentioned your recipe in a blog post for RecipeLion.com. You can see the post here:
http://blog.recipelion.com/elegant-appetizer-recipes/
Thanks for creating such a great recipe.
Happy Holidays,
Audrey Huggett
Michelle says
Thanks for the heads up, Audrey!
jayne southern says
Michelle, so pleased you got the pics etc. done....& am so pleased that you are getting good comments. WELL DONE!
One little niggle a typo: (I'm allways making them!!!) on your part about Can't find smoked salmon?....All you need is (you've put IT).
My Mum would be very pleased to look down from her cloud & see folk doing this for xmas!!!! THANKS from Jayne (aka D1 = Daughter Number 1).....
Michelle says
All fixed! Thanks for all your constructive input, D1! Merry Christmas and Happy New Year!
Lokness @ The Missing Lokness says
I love salmon. Your pate looks so tempting! I love that you used a piece of smoked salmon to wrap around the pate. Great presentation. This would be a really nice appetizer in a party. Thanks for sharing.
Michelle says
Thanks, Lokness. You're welcome!
Traditionally Smoked says
This looks like a tasty recipe. This would work really well with traditionally smoked salmon; you should post a link on our facebook page for our followers, they'd love it.
Michelle says
Thanks for spreading the word!
jayne southern says
above pate is good but try adding a few cooked prawns and a pinch of dill (fresh or dried) to mix before pulsing it. Very good.
Michelle says
That sounds like a fab idea. I'll definitely try you suggestion next time!
jayne southern says
Hi, just got your email regarding my comment on the Smoked Salmon pate. It was my Mum's idea origionally, and she used to make these for xmas & posh meals for starters. SAometimes however if you wizz it too much it can 'thin' the mix & make it sloppy.
Glad you think it's a good idea.
Yours, Jayne.
laura says
This recipe sounds great, I have been looking for a recipe for smoked salmon pate without cheese in, does it work well or does it need cheese?
Michelle says
Laura: This recipe definitely doesn't need cheese. It tastes the same as good quality shop-bought pâté but only better! 🙂
laura says
Brilliant, thanks, I'm going to try it next weekend!