7 Layer Smoked Salmon Dip Recipe (2024)

7 Layer Smoked Salmon Dip because everybody needs a show stopping appetizer up their sleeve for the holidays, am I right? This Scandinavian inspired layered dip can be made a day ahead, and it only improves as it hangs out in the fridge ~ perfect forThanksgiving, Hanukkah, Christmas, or New Year’s Eve!

7 Layer Smoked Salmon Dip Recipe (1)

This beautiful Scandinavian inspired layered salmon dip is a stunning appetizer for any gathering. I’ve given you suggestions for the layers, but you can definitely customize it, there are so many possibilities. Truth be told I went over the 7 layer limit, I think I’ve got 9 or more layers in mine ~ I couldn’t contain my enthusiasm.

tip: get a good snap of this dip before you serve it, ’cause it’s gonna get attacked pretty quick!

7 Layer Smoked Salmon Dip Recipe (2)

ingredients for 7 layer dip (the colors are awesome)

  • hot-smoked salmon ~ note that hot-smoked salmon is different from cold-smoked salmon. Hot-smoked salmon comes in a chunk form, and is smoked over heat. Cold-smoked salmon is sold thinly sliced, and is smoked without heat. You want the chunk.
  • dilled whipped cream cheese ~ this stuff is heavenly! I process whipped cream cheese, loads of fresh dill, a good pinch of sea salt, and a squeeze of lemon in my food processor. It comes out pale green and delicious.
  • finely chopped radish and red onion ~ these add a nice sharp bite
  • whipped goat cheese and thin sliced cucumbers ~ why whipped? It’s lighter and easier to spread.
  • marinated roasted red peppers ~ note: I think I would leave this out next time, I didn’t love how the flavor worked with the rest.
  • Boursin cheese
  • capers
  • cranberry relish with horseradish and sour cream
7 Layer Smoked Salmon Dip Recipe (3)

how to make this 7 layer smoked salmon dip

  • Line an 8 inch cake pan with plastic wrap. You can use other containers, just be sure they’re neither too big nor too shallow; you need to stack 7 layers into it. 6-8 inches in diameter is a good size for this recipe.
7 Layer Smoked Salmon Dip Recipe (4)
  • Spread or scatter each ingredient into an even layer, making sure to get out to the very edges.
  • Press each layer down firmly before proceeding with the next. This helps the dip hold together nicely.
7 Layer Smoked Salmon Dip Recipe (5)
  • When you’ve finished layering, cover and refrigerate for an hour or two, or overnight. The dip will get a chance to firm up and the flavors will develop.
  • When you’re ready to serve, flip the dip over onto a serving plate and gently lift the pan off. Carefully peel away the plastic wrap.
  • Shower with lots of fresh snipped chives, and serve.
7 Layer Smoked Salmon Dip Recipe (6)

what to serve with smoked salmon dip

  • I served mine with crunchy Russian Rye Crisps I found at the supermarket, and some fresh endive leaves for a low carb option.
  • You could also use a thinly sliced baguette.
  • Regular crackers work well, just be sure they’re plain and not heavily flavored.
  • Scandinavian rye crisp crackers would be great.
  • Bagel chips would also be appropriate.
  • Be sure to provide several spreading knives around your plate so several people can go at it at the same time.
7 Layer Smoked Salmon Dip Recipe (7)

tips for assembling your layered dip

Layered dips are lots of fun, and can be stunning, but keep these tips in mind…

Make the layers thick enough so they will show up as a definite stripe in the final product, at least 1/4″.

Tamp down each layer as you go to ensure they’ll hold together well once un-molded. Take care to get them even and all the way to the edge of your mold.

Don’t add anything with excess liquid to the layers because it can leak out when serving. Be sure to drain before adding, if necessary.

Allow at least an hour or two for the dip to chill in the refrigerator. Overnight is fine too.

Keep your dip chilled and serve cold.

7 Layer Smoked Salmon Dip Recipe (8)

variations for different layers

  • beets, thinly sliced or chopped
  • beet horseradish
  • Shredded carrots, pickled or not
  • chopped dill pickles or gherkins
  • sliced hard boiled egg
  • caviar or roe
  • pickled onions
  • scallions
  • sprouts or microgreens (for the top)
7 Layer Smoked Salmon Dip Recipe (9)

we’re crazy about salmon ~

  • Mediterranean Sheet Pan Salmon
  • Finnish Salmon Soup
  • Salmon Cobb Salad
  • Salmon and Zucchini Burgers
  • Savory Smoked Salmon ‘Cheesecake’

7 Layer Smoked Salmon Dip Recipe (10)

7 Layer Smoked Salmon Dip Recipe

7 Layer Smoked Salmon Dip, my pretty Scandinavian inspired layered dip can be made ahead, perfect forThanksgiving, Hanukkah, Christmas, or New Year's Eve!

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Prep Time:20 minutes minutes

chilling:2 hours hours

Servings: 15 servings

Equipment

  • an 8 inch cake pan or equivalent

Ingredients

  • 8 ounces whipped cream cheese
  • 2 big handfuls fresh dill leaves (discard tough stems)
  • squeeze of fresh lemon juice
  • 1 lb hot-smoked salmon, skin removed and flaked
  • 1 bunch radishes (about 8) finely chopped
  • 3 Tbsp finely chopped red onion
  • 5.3 ounce tub of whipped goat cheese (or the equivilent)
  • 2-3 small Persian cucumbers, thinly sliced, do not peel
  • 6 ounces marinated roasted red pepper strips
  • 5.2 ounce package of Boursin cheese
  • 4 ounce jar of capers, drained
  • 8 ounces (about 1 cup) cranberry relish with horseradish and sour cream, Find recipe here.
  • 1 bunch fresh chives, snipped
  • sea salt and fresh cracked pepper to taste

Instructions

  • Line an 8 inch cake pan with 2 sheets of plastic wrap so it covers the bottom and all sides.

  • Put the whipped cream cheese and dill in a food processer and process until smooth. Scrape down the sides to get it all incorporated. Season with salt and a squeeze of lemon juice.

  • Put half the salmon on the bottom of the pan, spreading it out evenly and pressing down firmly. Top with an even layer of the dilled cream cheese. Drop it in dollops first and then spread, trying not to disturb the salmon layer.

  • Toss the radishes and onions together and spread over the dilled cheese, and press that layer down gently.

  • Dollop the goat cheese across the top and spread out gently, again trying not to disturb the layer underneath. Top with the sliced cucumbers.

  • Arrange the red peppers (if using) evenly over the cukes.

  • Next crumble the Boursin over top, along with the capers. Press down gently.

  • Spread the cranberry relish over that, and finish with the other half of the smoked salmon. Note: in the post photos I did this step backwards.

  • Press the whole thing gently down, then cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight.

  • When ready to serve, remove the plastic covering and place your serving plate over the dip. Invert the plate and dip together. Carefully lift the pan off, and then gently peel off the plastic liner, being careful not to disturb anything. Scatter a good amount of snipped chives over the top of the dip before serving. If any liquid has seeped out, drain it off or dab with paper towels.

  • Serve with rye crisps and crunchy endive leaves, or see notes in the post for other suggestions. Will keep for 2 days, refrigerated.

Notes

Can you use a different kind of fish?

  • Yes, you could use another smoked fish like trout or whitefish, for instance. You might also consider tiny baby shrimp, or crab.

NEW FEATURE! Click here to add your own private notes.

Course: Appetizer

Cuisine: American

Author: Sue Moran

Keyword: appetizer, dip, entertaining, fish, salmon, smoked salmon

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

7 Layer Smoked Salmon Dip Recipe (11)
7 Layer Smoked Salmon Dip Recipe (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.

What is smoked salmon dip made of? ›

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.

What cracker goes best with smoked salmon? ›

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.

How to serve a whole side of smoked salmon? ›

To serve, arrange salmon slices on platter. Sprinkle with onion, capers and dill. Place dressing in a bowl and serve on the side with crisp bread.

How much is Trader Joe's smoked salmon dip? ›

Smoked Salmon Dip, $4.99 for 8 ounces.

Is smoked salmon OK for you? ›

Surprisingly, this rich food won't clog your arteries. In fact, the reverse is true: Smoked salmon is low in saturated fat, full of nutrients like protein, omega-3 fatty acids and vitamins, and benefits your health in multiple ways.

Why do they put sugar in smoked salmon? ›

Tips for making smoked salmon

The reason we use both salt and sugar in our cure is because the salt pulls the moisture out of the fish, while evenly seasoning the fish, while the sugar dissolves into the fish and absorbs the moisture.

What kind of cheese goes best with smoked 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.

What's the best thing to eat on smoked salmon? ›

Or, for a smoked-salmon platter, lay out the fillets with other brunch fixings—like cucumbers, hard-cooked eggs, capers, tomatoes, red onions, dill, cream cheese, and bagels or toast—so people can help themselves.

Should smoked salmon be served hot or cold? ›

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.

Is it OK to eat a whole pack of smoked salmon? ›

Salmon also serves up B vitamins, known as the energy vitamins, because of their role in metabolism. They help turn the food we eat into energy our bodies can use. So yes, smoked salmon can be a nutritious food, but it's important not to go overboard, as sodium content can be high.

How long does smoked salmon last in the fridge once opened? ›

Susan Westmoreland, food director for Good Housekeeping, offers this advice about storing smoked salmon: Put it on the bottom shelf of your refrigerator, where it's coldest. Unopened, it will keep for two weeks; after opening, one week.

Can dogs eat smoked salmon? ›

Can dogs eat smoked salmon? Smoked salmon is cured, rather than cooked and for or this reason, it should be avoided. Similarly, salt is added to smoked salmon and this isn't good for your dog either.

How to use Costco canned salmon? ›

Options range from the simple but popular salmon patties to delicious salmon salad (both the style with greens and veggies and the mayo-based version a la chicken salad), salmon meatballs, stir frys, and more.

How to make canned salmon edible? ›

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.

How to make canned salmon smoked? ›

Recipe yields approximately 16 pint-sized jars.
  1. Smoke salmon fillets for 4 hours at 140 degrees F. ...
  2. Boil mason jars and new canning lids for 10 minutes.
  3. Remove jars and lids, add several sprigs of herbs, 1 garlic clove, and 1/4 tsp of the salt at the base of each jar.
Jun 28, 2019

How to serve smoked Alaskan salmon? ›

Easy Pairings for Smoked Salmon

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. As deconstructed sushi: Eat it with steamed short-grain rice, avocado, cucumber, and seaweed strips for folding up the bites.

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