
Patio season is around the corner and this Smoked Salmon Dip is perfect for it. It's so quick and easy to make and can even be made a couple of days ahead. Pack it up for your next picnic or outdoor gathering.
It's creamy with a delicious smoky flavor from the Ducktrap Kendall Brook Cold Smoked Atlantic Salmon. Pairs perfectly with cucumber ribbons, crostini and a glass of rosé.
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable

What you'll need:
- 1 4oz package of Ducktrap Kendall Brook Cold Smoked Atlantic Salmon
- 1 cup cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp lemon juice, freshly squeezed
- 2 Tbsp capers, drained
- ¼ tsp Tasbasco
- ½ tsp salt, or to taste
- ½ Tbsp fresh dill, chopped
- 2 Tbsp fresh chives, chopped
Equipment:
- Food processor or blender
- Spatula
- Knife
- Cutting board
- Measuring spoons and cups
- Bowl
Instructions:
In the bowl of a food processor or blender, combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until blended.
Add the salmon, salt, dill and chives and pulse, scraping the sides of the bowl as necessary. Serve as a dip with cucumber ribbons and crostini
Note: This dip can be made a couple of days ahead and stored in the refrigerator in an airtight container.
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Smoked Salmon Dip
Ingredients
- 1 4oz package Ducktrap Kendall Brook Cold Smoked Atlantic Salmon
- 1 cup cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp lemon juice freshly squeezed
- 2 Tbsp capers drained
- ¼ tsp Tasbasco
- ½ tsp salt or to taste
- ½ Tbsp fresh dill chopped
- 2 Tbsp fresh chives chopped
Instructions
- In the bowl of a food processor or blender, combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until blended.
- Add the salmon, salt, dill and chives and pulse, scraping the sides of the bowl asnecessary. Serve as a dip with cucumber ribbons and crostini.
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