What's the difference between hot and cold smoked salmon?

Hot smoked salmon is smoked above 120F and cold smoked salmon is smoked below 90F. Cold smoked salmon is milder in flavor and has a more "raw" texture. Hot smoked salmon is much smokier and has a more cooked texture.

Can I use gravlax or lox instead?

Theoretically yes, but if you use gravlax or lox, the dip won't have the classic smoked salmon flavor because neither is smoked. Only use cold smoked salmon if possible.

Can I freeze the dip?

I don't recommend it, the texture won't be the same after defrosting it.

Smoked Salmon Dip

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5 from 10 reviews

Smoked Salmon Dip

Recipe by Veronika Sykorova

This Smoked Salmon Dip with whipped goat cheese makes a great spread or a dip served with crackers, toasted bread, or crudités.

Total Time15 minutes
Yield3-4 1x
DietGluten Free

Ingredients

Units Scale

300g soft goat cheese (or cream cheese)
100g Greek yogurt
1/2 red onion, finely chopped (about 1/2 cup)
3 tbsp capers, finely chopped
2 tbsp each chopped fresh chives and dill
1 clove garlic, grated
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
1/2 tsp freshly ground black pepper
1 tsp hot sauce (optional)
150g cold smoked salmon, finely chopped (reserve a slice for garnish if desired)
Sea salt to taste
Optional garnish: smoked salmon, chives, dill, capers, black pepper, and lemon zest

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Instructions

Into a large mixing bowl add soft goat cheese and Greek yogurt.
Whip the two together using a handheld mixer until creamy.
Add chopped red onion, capers, chives, dill, grated garlic, lemon zest, lemon juice, black pepper, hot sauce (if using), and chopped smoked salmon.
Stir everything together until well combined.
Serve in a bowl garnished with more smoked salmon, fresh herbs, capers, black pepper, and lemon zest.

Notes

Whipped goat cheese: You can either whip the goat cheese in a food processor or in a large bowl using a handheld mixer. I usually go with a handheld mixer because I find it easier with quicker clean-up.

Serving: You can serve the dip with crackers, toasted bread, a baguette, or with crudites.

Storing: Store in an airtight container in the fridge for up to 2 days.

Prep Time: 15 mins
Category: Dip
Method: No Cook
Cuisine: American

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Find it online: https://thehealthfulideas.com/smoked-salmon-dip/