Smoked Salmon Dip

Name: Saus Salmon Asap
Total time: 5 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 200 g / 7 oz smoked salmon ((or trout)); 200 g / 7 oz Philadelphia cream cheese (, full fat); 1/4 cup / 55g sour cream ((Note 1)); 1/4 cup / 60g mayonnaise ((Note 1, 2)); 1/4 cup fresh dill (, roughly chopped); 1/2 g arlic clove (, minced); 1 1/2 tsp lemon zest ((1 lemon)); 1 - 2 tbsp lemon juice; Pinch of salt and pepper

A wonderful dip to impress! It has a beautiful smoked salmon flavour, it's soft and creamy, with a fabulous fresh lemon and dill flavour. Store bought is completely incomparable - typically too hard, too sour and the smoked salmon flavour is barely there plus probably not real because real smoked sa

⏱️ 5 min 🔪 Prep: 5 min 📊 Easy ⭐ 5.0 (42) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

6 servings

200 g / 7 oz smoked salmon ((or trout))
200 g / 7 oz Philadelphia cream cheese (, full fat)
1/4 cup / 55g sour cream ((Note 1))
1/4 cup / 60g mayonnaise ((Note 1, 2))
1/4 cup fresh dill (, roughly chopped)
1/2 g arlic clove (, minced)
1 1/2 tsp lemon zest ((1 lemon))
1 - 2 tbsp lemon juice
Pinch of salt and pepper

Steps

Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.
Adjust lemon and salt to taste. Whizz again briefly.
Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.