Smoked Salmon Dip Recipe | Self Proclaimed Foodie (2024)

FAQs

How do you make Captain Jim's salmon dip? ›

Smoked Salmon Dip

Warm cream cheese to room temperature. Add two cans of Captain Jim's Gourmet Alaskan Smoked Salmon (including skin and oil). Mix together with fork; shape into a ball; refrigerate for two hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish.

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

Salmon heads are fantastic for creating flavour in soups and stocks. Not only are they incredibly tasty but are also highly nutritious.

Since it is already 'cooked', you can eat the succulent slices straight off the package (my personal favorite); put it on toast with cream cheese for a great quick snack; make yourself a smoked salmon sandwich on the go; or prepare a four-course gourmet meal based on the delicate treat.

Getting soft cheeses like Neufchatel cheese, brie, and cream cheese is an amazing way to pair them with the smoked salmon! We also definitely recommend you try some sort of cheese spread. You can do plain cream cheese, or something flavored and more elevated. For example perhaps a creme fraîche with dill.

Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life. It can be enjoyed for up to a week.

Serve it with all the fixings—capers, hard-boiled eggs, tomatoes, cucumber, radishes, red onion and steamed potatoes. Lay out everything listed in the ingredients or just a few of the elements, along with an assortment of crackers, co*cktail bread or sliced baguette.

For a subtle and nutty flavor, try pairing smoked salmon with whole-grain crackers. If you're looking for a more traditional option, water crackers are a classic choice that won't overpower the delicate flavor of the fish.

Smoked salmon was introduced into the UK from Eastern Europe. Jewish immigrants from Russia and Poland brought the technique of salmon smoking to London's east End, where they settled, in the late 19th century. They smoked salmon as way to preserve it as refrigeration was very basic.

What is in the smokehouse salmon pate? ›

Ingredients: cream cheese, hot smoked salmon, mustard, horseradish, brandy, chilli, tomato paste, lemon juice. Contains egg yolk & gluten.

If you want to keep things light, make a plate of salmon and cucumbers and everything seasoning and tomatoes. If you want to go big, a bagel slathered with cream cheese, topped with salmon, avocado – everything you can imagine! – is the way to go. A killer smoked salmon platter is seriously the way to my heart.

Start by placing the John West Wild Red or Pink Salmon in a bowl, along with the cream cheese, dill and lemon juice. Then mash together thoroughly with a fork and season liberally with black pepper. Spoon the salmon pate into ramekins and serve with warm, crispy toast or your favourite crackers.

Straight Out of the Can! Just open the can, maybe squeeze on some lemon, and fork on! There is simply not an easier, better protein source than canned Alaska salmon. Finely chop celery, add salmon, whether Redhead (sockeye) or Thinkpink (pink) salmon, squeeze on lemon and put on a dollop of co*cktail sauce.

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.