Smoked Salmon Dip Recipe | Self Proclaimed Foodie (2024)

FAQs

What to serve with smoked salmon as an appetizer? ›

I like a combination of cool cucumbers and tomatoes with bold, peppery radish, red onion, and crispy green peppers. Slicing the veggies thinly into rounds makes them easy to stack with the salmon on top of your favorite cracker, bagel or whatever you serve along. Marinated items.

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!)

Smoked Salmon Dip

Warm cream cheese to room temperature. Add two cans of Captain Jim's Gourmet Alaskan Smoked Salmon (including skin and oil). Mix together with fork; shape into a ball; refrigerate for two hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish.

Stir salmon, cream cheese, sour cream, lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.

Serve it with all the fixings—capers, hard-boiled eggs, tomatoes, cucumber, radishes, red onion and steamed potatoes. Lay out everything listed in the ingredients or just a few of the elements, along with an assortment of crackers, co*cktail bread or sliced baguette.

Lay the slices of smoked salmon on top of the cream cheese. Garnish the board with fresh dill sprigs, scattering them over the top. Serve the salmon board with your choice of crackers, cucumbers or bread on the side.

Drape thinly sliced smoked salmon onto small chunks of warm crusty bread and top with a dab of sour cream and a twist of black pepper.

Arrange salmon on a platter. Sprinkle smoked salmon with capers and minced red onion. Top roasted salmon with sliced lemons and dill. Serve with creme fraiche or cream cheese, bagels, bread, and/or toast.

Salmon heads are fantastic for creating flavour in soups and stocks. Not only are they incredibly tasty but are also highly nutritious.

How to cook salmon Bobby Flay? ›

Instructions. Preheat the oven to 250°F. Brush each salmon filet on all sides with olive oil and season with salt and pepper. Place the salmon in a small baking dish, add the garlic cloves, and slowly cook until buttery and soft, about 30 minutes.

He suggested that the reason behind added sugar could be to mask the taste of extra salt, used to make the salmon have a longer sell-by date. He said sugar would also help cover the bitterness of the smoking, if producers were opting not to trim off the outer crust because they were selling by weight.

So, how long can we expect our smoked salmon to dance in the fridge? Well, on average, when stored right, it can strut its stuff for about 3 to 4 days sometime up to a week. But remember, trust your instincts! Give it a good look, a sniff, and a feel to ensure it's still a safe catch.

Farm-raised salmon is naturally gray; the pink color is added. Wild salmon is naturally pink due to their diet which includes astaxanthin, a reddish-orange compound found in krill and shrimp. Farm-raised salmon, however, eat whatever farmers throw into their pen.

To assemble your platter, place a block of cream cheese in the center and cover it with a sprinkling of pepper, fresh dill, everything seasoning and capers. Surround it with the salmon, eggs, cucumbers, onion, tomatoes, dill, lemon and bagels or whatever else you have! Serve immediately! Add champagne and coffee.

In general, we recommend 30 g (1.05 oz) per person if you want to serve cold smoked salmon on canapés. That's roughly 1 big slice per person. The big slices can be cut in half or thirds to fit on canapés.