Appetizer: United States – Washington (Pacific Northwest) – Smoked Salmon Dip

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) smoked salmon, flaked (wild-caught Pacific Northwest, alder-smoked if available)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) crème fraîche or sour cream
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for sheen)
- 2 tbsp (18 g) finely chopped red onion or shallot
- 2 tbsp (30 g) capers, rinsed and roughly chopped
- 2 tbsp (6 g) chopped fresh dill
- 2 tbsp (6 g) chopped fresh chives
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Pinch smoked paprika (optional, for garnish)
- 1 small baguette (about 10 oz (280 g)), sliced and toasted, or crackers, for serving

Show original ingredient measurements

- 8 oz (225 g) smoked salmon, flaked (wild-caught Pacific Northwest, alder-smoked if available)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) crème fraîche or sour cream
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for sheen)
- 2 tbsp (18 g) finely chopped red onion or shallot
- 2 tbsp (30 g) capers, rinsed and roughly chopped
- 2 tbsp (6 g) chopped fresh dill
- 2 tbsp (6 g) chopped fresh chives
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Pinch smoked paprika (optional, for garnish)
- 1 small baguette (about 10 oz / 280 g), sliced and toasted, or crackers, for serving

Instructions

Short Description:
A creamy, herb-scented dip featuring Pacific Northwest smoked salmon folded into cream cheese and crème fraîche, brightened with lemon, dill, and capers. Served chilled with toasted baguette slices or crackers for an easy starter or party spread.

Regional Notes:
This Washington/Pacific Northwest version highlights locally smoked salmon (often alder-smoked) and fresh dill, and commonly includes capers and crème fraîche or sour cream for a tangy, silky texture. It leans on fresh local seafood and herbs rather than heavy spices, reflecting the region's coastal flavors and preference for clean, bright accompaniments.

1. In a medium bowl, beat the softened cream cheese with the crème fraîche (or sour cream), lemon juice, Dijon mustard, and olive oil (if using) until smooth and well combined.
2. Stir in the chopped red onion, chopped capers, chopped dill, chopped chives, salt, and black pepper until evenly distributed.
3. Gently fold in the flaked smoked salmon, leaving some slightly larger flakes for texture; taste and adjust seasoning with more lemon, salt, or pepper as desired.
4. Transfer the dip to a serving bowl, smooth the top, and chill in the refrigerator for at least 30 minutes to meld flavors (1–2 hours preferred).
5. Just before serving, sprinkle with a pinch of smoked paprika and a few extra dill sprigs or chive snips for garnish.
6. Serve chilled with toasted baguette slices or crackers. Leftovers keep covered in the refrigerator for up to 3 days.