Smoked Salmon Dip Recipe | Self Proclaimed Foodie (2024)

FAQs

How do you make Captain Jim's salmon dip? ›

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.

How to make smoked salmon dip. Begin by combining the cream cheese, sour cream, mayonnaise, lemon juice, Tabasco and capers in the bowl of a food processor. Pulse to blend. Pulse until the salmon is finely chopped.

Incorporate in a Meal

Try making a sauce with smoked salmon, cream cheese, lemon zest and chives, before stirring through a pot of al dente spaghetti. Cooking the smoked salmon in this way will bring out the smokiness of the fish, which works so well with the lemon and chives.

Or, for a smoked-salmon platter, lay out the fillets with other brunch fixings—like cucumbers, hard-cooked eggs, capers, tomatoes, red onions, dill, cream cheese, and bagels or toast—so people can help themselves.

Fresh veggies.

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.

Creamy Horseradish Dill Sauce

Salmon and dill is a classic flavor combo. Mayo is the base of this creamy dill sauce for salmon. It's transformed into a sauce with basic ingredients like shallots, lemon, and herbs. To make it special, the addition of freshly grated horseradish root adds spice.

Smoked salmon is an excellent source of protein, numerous vitamins, and omega-3 fatty acids. Yet, it's much higher in sodium than fresh salmon.

Lox vs Smoked Salmon: What's the Differences? While lox is cured in a salty spice blend, smoked salmon may or may not be cured but is always smoked and has a slightly smokier flavor. Sight: Lox and cold smoked salmon are both glossy and thinly sliced. Hot smoked salmon looks like poached fish.

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!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil.

What cheese is best with salmon? ›

For a delicate and subtle flavor, try cold-smoked salmon. It goes well with mild cheeses like goat cheese or brie. If you prefer a stronger, more robust flavor, opt for hot-smoked salmon that pairs wonderfully with sharper cheeses like cheddar or gouda.

Crackers– The base for this delicious appetizer, I prefer a butter cracker, but something like a Triscuit will be sturdier. Flavored crackers can sometimes be a little too much since we have so many flavors in play topping the cracker. Smoked salmon– Try to find a thinly cut salmon.

Salmon skin is usually considered safe to eat. The skin contains more of the same minerals and nutrients contained in salmon.

Straight Out of the Can! Just open the can, maybe squeeze on some lemon, and fork on!

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.