This smoked salmon dip is creamy, smokey and briny with pops of fresh herbs and lemon for an appetizer that’s every bit as delicious as it is fun to eat. My Smoked Salmon Dip is layered into cute little mason jars for individual servings. These appetizers are neat and tidy and are sure to be perfect at your next holiday gathering. Serve with crackers and don’t forget the sparkling wine!
In a bowl, mix 10 ounces of good quality smoked salmon with 6.5 ounces of herbed cream cheese (such as Rondele). Set aside. Next, mince 4 tablespoons each of shallot, preserved lemon, capers, fresh dill and fresh parsley. If you do not have preserved lemon, use the zest of three large lemons instead.
To assemble, grab six 4-ounce mason jars. Spoon the salmon/cream cheese mixture evenly into the bottom of each jar. Next layer in the preserved lemons or lemon zest. Evenly distribute the minced shallots among the jars next, followed by the capers, then parsley, then dill. Finish each jar off with a squeeze of fresh lemon juice. This recipe makes six jars of Smoked Salmon Dip. This recipe can easily be made ahead of time. Simply place the lids and rings on each jar and store them in the refrigerator for up to 24 hours before serving.
Smoked Salmon Dip
Ingredients
- 10 oz smoked salmon
- 6.5 oz herbed cream cheese (such as Rondele)
- 4 tbsp minced shallot
- 4 tbsp minced preserved lemon (or the zest of three lemons as a substitute)
- 4 tbsp minced capers
- 4 tbsp minced fresh dill
- 4 tbsp minced fresh parsley
Instructions
- In a bowl, mix together the smoked salmon and cream cheese. Set aside.
- Prepare the remaining ingredients and line up 6, 4-ounce glass Mason jars.
- Spoon the salmon/cream cheese mixture evenly into the bottom of each jar.
- Next layer in the preserved lemons or lemon zest. Evenly distribute the minced shallots among the jars next, followed by the capers, then parsley, then dill.
- Finish each jar off with a squeeze of fresh lemon juice.
- This recipe can easily be made ahead of time. Simply place the lids and rings on each jar and store them in the refrigerator for up to 24 hours before serving.
