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Wild Alaskan Smoked Salmon Dip Recipe

Updated: 5 days ago

From Captain Pip F/V Whatever

*slightly altered 

 

Everyone needs a good smoked salmon dip recipe in their arsenal – a blend of premium wild Alaskan smoked salmon, cream cheese, mustard, and lemon juice. Whether for casual snacking or fancy canapés, this quick go-to dip is perfect for potluck parties, house guests, or weekday snacking – a classic, healthy, and delicious treat!





Serves: 10-12

Prep time: 20 minutes

 


Ingredients 

1 jar, pouch or frozen fillet of wild Alaskan smoked salmon (4oz - 8oz depending on how salmon-y you want it)

8 oz of cream cheese (a standard Philadelphia cream cheese brick)

1 tbsp mustard (brown preferred but any kind you have on hand will do)

juice from ½ of a lemon

½ of a white or yellow onion, grated

½ tsp salt, add more to taste

½ tsp pepper, add more to taste

 

 

Directions  

1 If using frozen smoked salmon: thaw the fillet. If using our shelf-stable pouch or jar, remove salmon from the retort packet or jar and its juice. Take cream cheese out of the refrigerator to soften while preparing other ingredients.

2 For a chunkier consistency, mix all ingredients by hand.

3 For a more hummus-like smooth consistency, mix all ingredients in a food processor or blender.

4 Combine all ingredients in a food processor or blender. Break up wild Alaskan smoked salmon fillet into 5 or so pieces when put into the mix.

5 Blend in your mixer. We recommend a food processor for the best spreadable consistency but a blender will also work.

6 With a food processor, set to the 'spread' setting and blend for 30 seconds. If there are still unprocessed ingredients, use a wooden spoon to move the unprocessed ingredients closer to the blade and process for another 15 seconds.

7 With a blender, blend on high for 30-second increments and use a wooden spoon to move the unprocessed cream cheese and salmon closer to the blade.

8 Blend until you have your desired consistency. You can add a bit more lemon juice, juice from the grated onion, or the set-aside juice from the retort packet to make your dip thinner and more spreadable.

9 Refrigerate until serving.

10 Top with cracked pepper, capers, or edible flowers for a fun presentation in a bowl.

11 Serve with crackers, and veggie sticks (carrots, celery, cucumbers) or serve on bread or rolls like a pâté.

 

*If you have a dog or cat, pour the leftover salmon juice on their next meal. They will thank you!

 

  

Good to Know STORY

 

Smoked salmon is a centuries-old method of preserving fish, with both cultural and historical significance. It comes in two types: cold-smoked, which is cured and exposed to low-temperature smoke, and hot-smoked, which is cooked directly at higher temperatures.

 

Salmon from places like Alaska is prized for its flavor. Rich in omega-3 fatty acids, smoked salmon is versatile and enjoyed globally in dishes like bagels with lox, salads, and artisanal creations. The choice of smoking wood influences its flavor, and it is often seen as a nutritional powerhouse due to its protein and vitamin content.

 

Whether in traditional or modern dishes, smoked salmon remains a popular and flavorful culinary choice.

  

 *Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River king salmon, wild Alaskan halibut, wild Alaskan black cod (sablefish), and more.

 

 




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