How to Make Smoked Salmon Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt offers similar tanginess with fewer calories

Prepare the brine using 3/4 gallon of hot water and dry ingredients from High Mountain Gourmet fish brine, then add ice to cool it down.

Submerge wild caught Alaskan salmon in the brine and let it sit for 12 hours overnight.

After brining, rinse the salmon to remove excess salt and dry it until tacky.

Place the salmon skin-side down on tin foil, applying olive oil to prevent sticking, and crease the edges to catch drippings.

Smoke the salmon on a Traeger Ironwood 885 at 180 degrees on super smoke for about 4 hours until it reaches an internal temperature of 145 degrees.

Slice a baguette into half-inch slices and butter one side of each slice.

Preheat the Traeger to 350 degrees and toast the baguette slices for 15 minutes.

In a mixing bowl, combine room temperature cream cheese and sour cream until smooth.

Add half of the smoked salmon (skin removed) to the mixer along with capers, dill weed, lemon juice, and granulated garlic, then mix until well combined.

Transfer the dip to the fridge to set until firm before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens