Smoked Salmon Dip Recipe

Have you ever smoked a salmon for a party, only to be reminded just how large a cleaned salmon can be?

Personally, I typically don’t have a problem giving my leftovers a home. But every once in a while, the amount of surplus smoky deliciousness just proves to be insurmountable.

Here’s a quick smoked salmon dip recipe to help repurpose the excess and prevent it from going to waste.

Smoked Salmon Dip Recipe

  • 8 oz. Whipped Cream Cheese
  • 1 lb. Smoked Salmon, chunked
  • 3 dashes Worcestershire sauce
  • Scallions, chopped

Step 1: Add the salmon, cream cheese, and Worcestershire sauce to the bowl of your food processor.

Step 2: Pulse five times, then run the processor until the mixture is your desired texture.

Step 3: Transfer to a bowl or storage container, garnish with scallions prior to service

Tips and substitutions

You may have noticed, this isn’t much of a “recipe.” You’re right, it’s basically a little bit of guidance. (And some nice SEO juice.)

This recipe is a starting point, it can be tailored to your tastes and preferences. It’s all about feel.

Want a chunkier texture? Add more salmon and shorten the amount of time in the food processor. Want something smoother? Add more cream cheese and let that thing sing. Keep playing with it until you like it. You can’t really mess this up.

In my experience, the whipped cream cheese simply leads to a better overall texture. If you don’t have any on-hand, you can make your own by adding regular cream cheese into the bowl of your stand mixer, outfitted with the whisk attachment. Whip the cream cheese until it is light and fluffy.

Don’t rely on the food processor to do this for you though. First and foremost, the blade attachment won’t do a whole lot to incorporate air. Secondly, if you have already added the salmon to the mixture, you will obliterate the integrity of the fish before you’ve come close to adding any lift to your cream cheese.

If you are satisfied with the overall smokiness of your salmon as-is, the Worcestershire sauce is probably unnecessary. But it will add a nice depth of flavor. Just be sure to use it sparingly.

Feeling fancy? Chop the scallions on the bias for a more refined look.

If you’re serving these at a social function, consider placing the spread on some nice crackers yourself and garnishing each of the crackers with scallions individually. Neatly organize the crackers on a plate and serve to a grateful crowd.

Or, if you’re like me, grab a box of Ritz, sit on the couch in a stained t-shirt with your gut hanging out, and pound the entire bowl by yourself while watching Dateline. To each their own.

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