Salmon Dip

Salmon Dip
Staff Writer
Mellissa Sevigny

While we see salmon toast recipes dating back as far as 1885, smoked salmon, or "lox," did not grace our presence until the 1940s, just in time for the dip phenomena. This dip is a classic that still makes its way to the coffee table today and is good enough that even the most salmon-adverse will like it.

6
Servings
151
Calories Per Serving
Deliver Ingredients

Notes

Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.

Ingredients

  • 1/2 Cup mayonnaise
  • 1/2 Cup cream cheese
  • 1 Tablespoon small diced red onion
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/4 Pound thinly sliced smoked salmon, cut into small pieces
  • 1 Tablespoon dill
  • Crackers, for serving

Directions

In a food processor, blend the mayonnaise, cream cheese, and lemon juice together. Fold into the red onion, salmon, and dill. Serve.

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
6g
25%
Cholesterol
37mg
12%
Carbohydrate, by difference
3g
2%
Protein
7g
15%
Vitamin A, RAE
53µg
8%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
27mg
3%
Choline, total
25mg
6%
Fluoride, F
1µg
0%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
2mg
14%
Phosphorus, P
63mg
9%
Selenium, Se
6µg
11%
Sodium, Na
178mg
12%
Water
34g
1%
Zinc, Zn
1mg
13%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.