Wild-Caught Smoked Salmon Dip
This Wild-Caught Smoked Salmon Dip was a customer favorite at my organic grab & go shop. It's elegant, decadent and full of flavor.
Ingredients
- 8 oz cream cheese room temperature, sub Kite Hill Dairy-Free if DF
- ½ cup homemade aioli or avocado oil mayonnaise
- 1 Tablespoon lemon zest
- 1 Tablespoon freshly squeezed lemon juice
- ½ teaspoon granulated garlic
- 10 turns freshly-ground black pepper
- 1 Tablespoon fresh dill minced, plus sprigs for garnish
- 1 Tablespoon fresh flat leaf parsley minced
- 1 Tablespoons capers drained and rinsed, plus more for garnish
- ¼ cup red onion minced finely
- 8 oz wild-caught smoked salmon minced finely, (it's easiest to do this with ice cold salmon)
Instructions
- In a large bowl or stand mixer bowl, add room temperature cream cheese, aioli, lemon juice and zest, pepper and granulated garlic.
- Whip mixture together with the whisk attachment, or with a hand mixture, until light and fluffy and no cream cheese lumps are visible, at least 2 minutes.
- Delicately fold in minced herbs, capers, red onion and smoked salmon with a spatula until well combined. Transfer to a glass, non-reactive bowl and cover. Chill at least 4 hours, ideally overnight.
- To serve, garnish with a sprinkling of capers and dill sprigs. Serve with seasonal fresh fruit and crackers on the side.