Smoked Salmon Dip

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

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I had an entirely different recipe in mind for this month but the plan changed when (as an afterthought) I whipped up some smoked salmon dip for my oldest son’s graduation party.

I’d already checked off the main dish (smoked brisket) and the favorite dessert (wedding cake sheet cake), but I needed a few simple snacks to fill in the gaps. After assembling all the platters of beautiful, fresh fruits and veggies, I knew that smoked salmon dip would be the perfect addition.

This recipe is so easy, very delicious and can be made a few days ahead. The key to the perfect smoked salmon dip is to purchase high-quality canned smoked salmon. One more tip about canned smoked salmon: be sure the brand you’re selecting does not contain bones (otherwise you’ll spend too much time plucking them out).

It’s also important to have fresh herbs. Not only are they pretty, their flavor is unbeatable!

The last tip that makes this easy dip extra simple: use room temperature cream cheese. It’s so much easier to combine with the other ingredients. Once everything is combined, place the dip in a lidded container and refrigerate 8 hours up to overnight so that all the flavors can incorporate.

Smoked salmon, cream cheese and a dollop of mayonnaise are essential ingredients but the other add-ins are according to your taste preferences. Here’s what I’m using for this recipe –

• shallot
• fresh dill, chives and parsley
• capers + brine
• lemon zest + juice
• cracked black pepper

My favorite way to serve this is with crackers and veggies but you could place a scoop atop a green salad or even use as the filling for a sandwich. The capers, fresh herbs and lemon make this smoked salmon dip sing with flavor. Even amid the smoked brisket and wedding cake, this dip was the most complimented and requested. With the first bite, you’ll know why!

Smoked Salmon Dip

• 2 8 oz blocks cream cheese
• 2 6.5 oz cans smoked salmon*
• 1/2 shallot, finely chopped
• 1 sprig fresh dill, about 1/2 t, finely chopped
• 3 T fresh chives, finely chopped
• 5 T fresh flat leaf or curly leaf parsley, finely chopped
• 2 T capers + 1 t brine
• zest of 2 lemons
• juice of 1/2 lemon (more to taste, as desired)
• 1/2 t freshly cracked black pepper
• 1/8 – 1/4 c real mayonnaise (depending on your desired creaminess)

In a medium bowl, combine all ingredients. Stir to incorporate cream cheese and smoked salmon (we want a smooth, lump-free consistency).

Place in a lidded bowl for 8 hours up to overnight. Store, refrigerated 10 days. Serve with crackers and veggies.

Makes 4 cups.

*A high-quality canned smoked salmon is key to making this dip delicious! What to do with canned smoked salmon?? :: Remove skin and bones and drain any packing liquid.

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