Smoked Salmon Dip In Pumpernickel Food

SMOKED SALMON DIP

Steps:

• Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
• Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

IRRESISTIBLE SMOKED SALMON DIP

Steps:

• Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.

SMOKED SALMON DIP

Steps:

• 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.

SMOKED SALMON 7-LAYER DIP

Steps:

• Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won't be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
• Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
• Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
• Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.

SMOKED SALMON DIP

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SMOKED SALMON CREAM CHEESE DIP

Steps:

• Before processing ingredients, reserve 2 tablespoons of finely chopped smoked salmon, 1 teaspoon. of fresh dill and 1 teaspoon finely chopped green onions.
• In your food processor, add the cream cheese, smoked salmon, sour cream or mayonnaise, green onions, dill, lemon juice and cayenne pepper.
• Process your ingredients until the consistency is smooth.
• Transfer the dip into a bowl and add the reserved smoked salmon, green onions and dill. Stir well, taste and adjust seasoning if needed.
• Chill for a couple of hours and up to 2 days.
• Serve with crudités and pumpernickel bread, crostini, bagel chips or crackers.

PUMPERNICKEL TOPPED WITH SMOKED SALMON

Steps:

• Spread cream cheese on pumpernickel.
• Add one slice of smoked salmon on top of cream cheese.
• Thinly cut red onion and place on top of salmon.
• Add 2-3 capers on top of salmon.
• Cut fresh dill and sprinkle over salmon.
• Serve cold.

SMOKED NORWEGIAN SALMON DIP

Steps:

• Mix all of the ingredients together in a large bowl. Using a hand mixer, blend with on and off pulses until the mixture is workable, then blend on low speed until the mixture is smooth and well mixed. Cover and chill until ready to use. Serve chilled or at room temperature.

SMOKED SALMON DIP IN PUMPERNICKEL

Steps:

• Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a food processor, combine the salmon, cream cheese, milk, onions, lemon juice, Worcestershire sauce and pepper sauce; cover and process until smooth. Stir in capers., Fill bread shell with salmon dip. Serve with vegetables and reserved bread cubes.