This smoked salmon dip is the one worth keeping in rotation: creamy, herby, and ready in about ten minutes. Cream cheese and Greek yogurt (or sour cream) make a rich, tangy base, while fresh dill, chives, and parsley keep things bright and fresh. Fishwife Smoked Atlantic Salmon arrives already cooked and seasoned, with a mellow, clean smoke and silky texture that folds right in—no poaching or fuss required. Bring it to dinner parties, holiday spreads, game days, or a Tuesday night when you want something that feels a little elevated without actually having to put in the work.
This Recipe Features:
Fishwife Smoked Salmon
This smoked salmon dip is the one worth keeping in rotation: creamy, herby, and ready in about ten minutes. Cream cheese and Greek yogurt (or sour cream) make a rich, tangy base, while fresh dill, chives, and parsley keep things bright and fresh. Fishwife Smoked Atlantic Salmon arrives already cooked and seasoned, with a mellow, clean smoke and silky texture that folds right in—no poaching or fuss required. Bring it to dinner parties, holiday spreads, game days, or a Tuesday night when you want something that feels a little elevated without actually having to put in the work.
This Recipe Features:
Fishwife Smoked Salmon
Ingredients
- • 2 cans Fishwife Smoked Salmon, flaked
- • 4 ounces cream cheese
- • 1/4 cup Greek yogurt or sour cream
- • 1/4 cup mayonnaise
- • 1/4 cup freshly chopped herbs (dill, parsley, chives, basil, or a mix), plus more for garnish
- • 1/4 cup finely chopped red onion
- • 1 lemon, zested and juiced
- • Kosher salt, to taste
- • Freshly ground black pepper, to taste
- • Graza Extra Virgin Olive Oil, for drizzling Lady & Larder crackers, for serving
Directions
- Let the cream cheese sit at room temperature for 20-30 minutes until it’s soft. If you’re short on time, microwave it in 10-second bursts until it gives easily when pressed.
- In a medium bowl, combine the softened cream cheese, Greek yogurt (or sour cream), and mayonnaise. Stir until the mixture is smooth and the three components are fully incorporated.
- Flake the Fishwife Smoked Salmon directly into the bowl. Fold it in gently, keeping some texture rather than working it into a uniform paste. A few visible flakes in the finished dip are good.
- Add the chopped herbs, red onion, lemon zest, and lemon juice. Fold everything together until evenly distributed. The herbs keep the dip bright and fragrant and stop it from feeling too rich.
- Taste and adjust salt and pepper. Transfer to a serving bowl, top with extra fresh herbs and a generous drizzle of good olive oil. Serve immediately with crackers and crudités, or cover and refrigerate for 30 minutes to let the flavors meld.
This Recipe Features
Fishwife Smoked Salmon
