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Smoked Salmon Dip

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant smoked salmon dip is a sophisticated addition to any brunch table or party platter. By combining rich smoked fish with tangy crème fraîche and Greek-style yoghurt, you create a satisfyingly creamy texture that remains light and fresh. The addition of sharp horseradish and zesty lemon cuts through the richness of the salmon, providing a balanced flavour profile that feels both indulgent and refined.

As a high-protein snack or starter, this versatile dish is ideal for those seeking a nutritious yet flavourful option for entertaining. It can be prepared up to three days in advance, making it a stress-free choice for busy hosts. Serve it alongside dark pumpernickel bread or crisp flatbreads to provide a crunchy contrast to the velvety dip.

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Ingredients for Smoked Salmon Dip

  • 160ml crème fraîche

  • 160ml plain Greek-style yoghurt

  • 20ml Prepared Horseradish , or store-bought (white)

  • 450g thinly sliced smoked salmon

  • 2 tablespoons thinly sliced chives plus more

  • Kosher salt and freshly ground black pepper

  • 1 lemon

  • Pumpernickel toasts, flatbread crisps, or bagel chips

How to make Smoked Salmon Dip

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Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.

Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2"-long pieces of fresh chives. Serve with pumpernickel toasts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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