Smoked Salmon Dip

Smoked salmon dip has been a cherished entertaining classic since the 1950s—a perfect blend of indulgence and simplicity. Often served with bagel crisps, crostini, or crisp vegetables, this vintage favourite adds a touch of elegance to any gathering. For an elevated taste, using locally smoked salmon makes all the difference. Despite being landlocked, Calgary is home to a handful of quality fishmongers, including YYSeafood at the farmers’ market. Their sustainably sourced selection is impressive, and their smoked salmon from British Columbia is, without a doubt, one of the finest I’ve tasted in years.

The addition of Dijon mustard makes this dip shine.  It helps balance the richness of the cream cheese and gives it a bit of a tangy flavour.   For more fish delights, view here.

you will need

8 oz whipped cream cheese
8 oz smoked salmon, roughly chopped
1 to 2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard or to taste
1 tablespoon capers, roughly chopped if large
zest of one lemon
1 to 2 teaspoons lemon juice

method

Mix all of the ingredients in a bowl. Season with salt and freshly ground black pepper. Allow ingredients to sit for 15 minutes before serving. Serve with bagel chips or sliced veggies.

the culinary chase’s note:

Make this dip the day of your gathering and keep in the fridge until ready to serve. Enjoy!