Smoked Salmon Dip

Name: Smoked Salmon Dip
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams cream cheese, softened at room temperature; 118 milliliters sour cream; 3 Tbsps finely chopped chives, plus more for garnish; 1 Tbsp Dijon mustard; 2 Tbsps capers; 2 lemons; 0 teaspoons black pepper; 227 grams smoked salmon, finely chopped; 1 teaspoons Aleppo pepper or a pinch of Cayenne (optional), to taste

If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, Smoked Salmon Dip might be The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 10 minutes. If you like this recipe, take a look at these similar recipes: Smoked Salmon Dip, Smoked Salmon Dip, and Smoked Salmon Dip.

Instructions

Blend the cream cheese and sour cream: In a bowl of a stand mixer with the paddle attachment on medium speed, beat the cream cheese and sour cream together until very smooth. With the mixer on low, add the chives, mustard, capers, zest and juice from 1 lemon, and black pepper.

Ingredients you will need

Black Pepper

Cream Cheese

Sour Cream

Mustard

Capers

Chives

Juice

Lemon

Equipment you will use

Stand Mixer

Bowl

Mix until blended.

If you like, use a food processor for this step and transfer to a bowl, or simply use some elbow grease to beat the mixture until smooth.

Equipment you will use

Food Processor

Bowl

Remove the bowl from the stand mixer. Fold in the salmon and Aleppo or cayenne pepper, if using, by hand.

Ingredients you will need

Cayenne Pepper

Aleppo Pepper

Salmon

Equipment you will use

Stand Mixer

Bowl

Taste and add juice from the remaining lemon, 1 teaspoon at time, if you think it needs it.

Ingredients you will need

Juice

Lemon

Serve: Spoon the dip into a serving bowl and sprinkle with chives.

Ingredients you will need

Chives

Dip

Equipment you will use

Bowl

Serve immediately or refrigerate until serving time.

Serve with crackers or slices of baguette. The spread will keep, covered, in the refrigerator for up to 5 days.

Ingredients you will need

Baguette

Crackers

Spread

Equipment

Stand Mixer

Bowl

Food Processor

Ingredients

Servings:

227grams

cream cheese, softened at room temperature 118milliliters

sour cream 3Tbsps

finely chopped chives, plus more for garnish 1Tbsp

Dijon mustard 2Tbsps

capers 2

lemons 0teaspoons

black pepper 227grams

smoked salmon, finely chopped 1teaspoons

Aleppo pepper or a pinch of Cayenne (optional), to taste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Smoked Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.