SMOKED SALMON DIP
This elegant smoked salmon dip is delicious on crackers -- or serve it on a brunch buffet with bagels.
Provided by Jennifer Segal
Categories Appetizers
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
- Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.
Nutrition Facts : ServingSize 3 tablespoons, Calories 144, Fat 14 g, Carbohydrate 1 g, Protein 4 g, SaturatedFat 6 g, Sugar 1 g, Fiber 0 g, Sodium 237 mg, Cholesterol 33 mg
SMOKED SALMON DIP
Provided by Ina Garten
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
SMOKED SALMON DIP
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Fish Christmas Yogurt Low Cal Horseradish Seafood Salmon Christmas Eve Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.
- Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2"-long pieces of fresh chives. Serve with pumpernickel toasts.
PUMPERNICKEL TOPPED WITH SMOKED SALMON
Pumpernickel topped with cream cheese, smoked salmon, red onion, capers and dill. This is the best hors d'oeuvre and it's so easy to make. Your guest will love it.
Provided by mslevis
Categories Cheese
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread cream cheese on pumpernickel.
- Add one slice of smoked salmon on top of cream cheese.
- Thinly cut red onion and place on top of salmon.
- Add 2-3 capers on top of salmon.
- Cut fresh dill and sprinkle over salmon.
- Serve cold.
Nutrition Facts : Calories 295, Fat 24.2, SaturatedFat 14.2, Cholesterol 80.2, Sodium 1119.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.4, Protein 14.8
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