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.

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, 1/2 of the smoked salmon and Tabasco in a food processor or hand blender. Pulse until blended.

Easy Pairings for Smoked Salmon

A few suggestions: With crackers, softened cream cheese and capers. Tossed into a green salad with a lemony dressing. Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.

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.

Cut slices of smoked salmon into 1-inch strips; squeeze fresh lemon juice over each strip; add black pepper to taste; roll the strips up and spear them with a toothpick. Sprinkle with chopped dill.

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.

Nailing the Fridge Shelf Life:

So, how long can we expect our smoked salmon to dance in the fridge? Well, on average, when stored right, it can strut its stuff for about 3 to 4 days sometime up to a week. But remember, trust your instincts! Give it a good look, a sniff, and a feel to ensure it's still a safe catch.

Smoked salmon is an excellent source of protein, numerous vitamins, and omega-3 fatty acids. Yet, it's much higher in sodium than fresh salmon.

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil.

Here's the main difference: smoked salmon is cured and then smoked, whereas lox is only cured, typically in a salt brine and typically for longer periods of time, but not smoked. Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky.

What is the difference between lox and cold smoked salmon? ›

Lox vs Smoked Salmon: What's the Differences? While lox is cured in a salty spice blend, smoked salmon may or may not be cured but is always smoked and has a slightly smokier flavor. Sight: Lox and cold smoked salmon are both glossy and thinly sliced. Hot smoked salmon looks like poached fish.

You'll love this loaded smoked salmon platter with fresh veggies, creamy cheese (in this case Labneh) and Mediterranean favorites like capers, olives, and marinated artichokes! Serve it for brunch with bagels or as an appetizer platter with your favorite crackers or pita wedges.

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.

Crackers– The base for this delicious appetizer, I prefer a butter cracker, but something like a Triscuit will be sturdier. Flavored crackers can sometimes be a little too much since we have so many flavors in play topping the cracker. Smoked salmon– Try to find a thinly cut salmon.

Straight Out of the Can! Just open the can, maybe squeeze on some lemon, and fork on!

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.