American · Lunch
Seattle smoked salmon dip
Cold Pacific Northwest dip built on cream cheese, sour cream and flaked hot-smoked salmon, brightened with lemon juice, fresh dill and scallion, and finished with cracked black pepper. Served chilled alongside crackers or cucumber rounds as a spreadable, smoke-forward starter with a soft tang and briny finish.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
310Calories
17.2gProtein
23.6gFat
7.8gCarbs
3.1gSugar
0.8gFiber
798mgSodium
95mgChol
13.1gSat Fat
405mgPotassium
135mgCalcium
0.7mgIron
2.4mcgVitamin B12
4.1mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Flake the hot-smoked salmon into small pieces, checking for and removing any stray pin bones or skin fragments by feel.
2
Cream
Beat the softened cream cheese and sour cream together with a fork until smooth and no lumps remain.
3
Fold
Add the flaked salmon, lemon juice, dill, scallion, black pepper and salt to the bowl and fold gently until evenly distributed.
4
Plate
Spoon the dip into a small serving dish and set crackers alongside for serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.8 oz192g hot-smoked salmon, skin removed
- 6 oz85g, a third of an 8 oz block cream cheese, softened
- 4 tbsp60g sour cream
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp scallion
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch salt
