Herbie Smoked Salmon Dip | Phoebe Feed Me

This smoked salmon dip recipe combines cream cheese, capers, lemon juice, and lots of fresh herbs. It was inspired by a simple smoked salmon sauce (or sauce) that I often buy at seafood shops on the East Coast. It’s naturally gluten-free, and you can use plant-based cream cheese to make it dairy-free. Swap in any type of smoked fish – trout and bluefish work great!

During the summer months when I Remote Test Recipethere’s a few Gluten-Free Food on Martha’s Vineyard I can’t wait to get my hands on it.except the best Grilled Oysters, Portuguese Kale Soupand Gluten Free Fried Chickenthe winner is usually the smoked salmon with cream cheese they make at our local seafood shop.

While the rest of the year I’m usually limited to thinly sliced ​​smoked salmon off the deli counter, access to some of the best seafood on the East Coast also means eating whole smoked fish, which are delicious Easy to flake with a fork and ready to eat. Served over my morning eggs or mixed into sauces for company.

Charlie and I make an epic snack board with smoked salmon pate or bluefish pate, usually including lots of garden vegetables, chips, and crackers. It started out as a special-occasion treat during COVID-19 without any entertainment, but now it’s hard not to finish a container once a week.

Because of the growing demand for this delicious dish, I started making my own smoked salmon sauce at home, which we can now enjoy year round.

These smoked salmon sauces, often with bluefish sauce, are mostly cream cheese. Sometimes they contain sour cream, but the fish store near me doesn’t, so that’s what I did. The cream cheese is then offset with a bit of rich and creamy mayonnaise.

My version differs from the smoked salmon sauce of my childhood by flavoring it with chopped shallots, fresh lemon juice, brine capers and lots of chives and parsley. It will firm up in the fridge, but is definitely better for dipping than spreading at room temperature. I prefer the looser texture (the result of a higher ratio of lemon juice and mayonnaise to cream cheese) and the green flecks in the herbs.

I also prefer the texture of this lox sauce when using whole cold-smoked salmon (complete fillets) rather than sliced ​​lox (or smoked salmon). You can of course use the latter, just chop it roughly or puree it in a small food processor instead of slicing it for dipping.

Feel free to substitute whole smoked trout or bluefish, too. To make a more traditional bluefish sauce, simply omit the capers. All other mixes will be just right!

Can you make smoked salmon sauce without cream cheese?

For a dairy-free option, I like Kite Hill brand plant-based cream cheese. But you can also omit it entirely, double the mayonnaise, or substitute 1/3 cup of sour cream or crème fraiche. The dipping sauce will be looser in consistency, but still delicious.

For more gluten-free dip ideas, check out these fan favorites:

Read on to whip up this herbed smoked salmon sauce for your next party or snack plate for two.

With health and hedonism,

phoebe

Herbie’s Smoked Salmon Dip

This smoked salmon dip recipe combines cream cheese, capers, lemon juice, and lots of fresh herbs. It was inspired by a simple smoked salmon sauce (or sauce) that I often buy at seafood shops on the East Coast. I prefer the texture of lox sauce when using a whole piece of cold-smoked salmon (complete fillet) rather than the flat-packed sliced ​​lox (or smoked salmon) you buy at the grocery store. You can of course use the latter, just chop it roughly or puree it in a small food processor instead of slicing it for dipping. This dip can easily be made with any type of smoked fish you have on hand. Trout works really well, as does bluefish, which is common in seafood shops in the Northeast during the summer. To make a more traditional bluefish sauce, simply substitute smoked bluefish fillets, remove the skin, and omit the capers. All other mixes will be just right! This dip is inherently gluten-free, but to make it dairy-free too, just use plant-based cream cheese. If you skip the cream cheese, double the mayonnaise or substitute crème fraiche or sour cream.

course appetizers, snacks

gourmet food American

diet gluten free

Key words dip, fish, salmon

Preparation time 10 minute minute

serving size 6

raw material

• 4 ounce cream cheese softened
• 1/3 cup mayonnaise
• 2 tablespoon fresh fruit juice 1 large lemon
• 1 shallots Chopped (about 2 tbsp)
• 2 tablespoon chopped fresh chives or parsley or mixed
• 1 tablespoon Drained capers roughly chopped
• 8 ounce Cold Smoked Salmon Preferably whole fish fillets, see title

instruct

• In a medium mixing bowl, whisk cream cheese, mayonnaise, and lemon juice until smooth. Stir in shallots, chives and/or parsley and capers.

• If using cold-smoked salmon cubes, use a fork to shred the flesh and discard the skin. Stir the thinly sliced ​​salmon into the cream cheese mixture until the meat is fully incorporated but still has a rough texture. If using sliced ​​lox, chop or pulse the lox in a small food processor and fold it into the dip.

• Transfer the smoked salmon sauce to a bowl and garnish with some extra chives or parsley. Serve at room temperature with crackers, green salad, chips or toast.

If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!