Quick answer
A no-cook, ten-minute smoked salmon dip with flaked kippered king salmon, cream cheese, dill and lemon.
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Our Kippered Salmon Tips are already hot-smoked and ready to eat, so this dip is just a matter of flaking and stirring. It's the easiest party snack you'll ever make.
Serves: 6 to 8 as a snack | Prep: 10 minutes, plus 30 minutes to chill | Cook: none
Ingredients
- 8 oz (about 225 g) Kippered Salmon Tips, skin removed
- 8 oz (250 g) cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp chives or green onion, chopped
- 1 tsp capers, chopped
- 1 tsp prepared horseradish (optional)
- Black pepper, to taste
- Crackers, toasted baguette or cucumber slices, to serve
Method
- Flake the salmon into small pieces with a fork.
- Beat the cream cheese, sour cream and lemon juice in a bowl until smooth.
- Fold in the salmon, dill, chives, capers and horseradish. Season with pepper. The salmon is already salty, so taste before adding any salt.
- Cover and chill for at least 30 minutes so the flavours come together.
- Garnish with a little extra dill and serve with crackers, toasted baguette or cucumber slices.
Tips
- For a spicier version, use Peppered Salmon Tips.
- Keep the dip covered in the fridge and eat it within 3 days.
Good to know: Kippered Salmon Tips are fully cooked. Keep them refrigerated (fresh) or frozen until use.
