Smoked salmon is definitely the star of this dish, but it’s supported by sweet onion, capers, and fresh parsley. Chances are good that you already have everything you need except the salmon! The most difficult part is choosing how to serve it – and deciding whether to double or triple the recipe so it doesn’t disappear too fast.
Some variation on this dip always appears at my Italian family’s holiday dinner, thanks to generous aunts & uncles who go salmon fishing each summer. There’s simply nothing like unprocessed wild Alaskan salmon and I wish I could eat it every day of the year.
In lieu of generous family, Costco usually has good prices on smoked salmon, especially Colorado-based Honey Smoked Fish Co. It’s even less expensive per pound than Costco’s own Kirkland brand, which is saying something. For those of us who aren’t lucky enough to live along the coasts, smoked fish is a good way to ensure freshness no matter the distance.
Kirk has been requesting a salmon dip for ages so he was really pleased that this recipe finally made it onto the blog – we actually ate this entire bowl for dinner! Now I’m daydreaming about all the other ways we can enjoy it, like on top of a loaded-up salad (yes) or stuffed into a panini (YES).
This dip is good either cold or at room temp, so you can make it up to two days ahead of time and serve it chilled straight from the fridge – or dig in as soon as it’s mixed together. Either way, it’s sure to be a hit!
Smoked Salmon Dip
- 1/2 sweet onion finely diced
- 1 rib celery finely diced
- 2 cloves garlic minced
- 1/4 cup mayonnaise
- 1 T. lemon juice
- 2 T. capers minced
- 2 T. fresh dill minced
- 1 t. black pepper
- 8 oz. smoked salmon shredded
- Cream together all ingredients except smoked salmon.
- Gently fold smoked salmon into the dip.
- Serve at room temp or chilled with fresh bread, pita chips, pretzels, or celery sticks for dipping.