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salmon dip recipe
- Total Time: 275 minutes
- Yield: 12–15 slices 1x
- Diet: General
Description
This creamy, vibrant salmon dip recipe is a beautiful, easy-to-make appetizer that offers a healthy, high-protein snack or a quick family-friendly starter. It features a wonderful fresh aroma and delightful texture, making it a versatile and satisfying upgrade to typical snack fare.
Ingredients
- 14 oz canned wild salmon, well-drained and flaked
- 8.8 oz full-fat cream cheese, softened (for salmon mixture)
- 1 tbsp fresh lemon juice
- 0.5 tsp black pepper, freshly ground
- 1 pinch fine sea salt, to taste
- 7 oz labneh (strained yogurt), chilled
- 5.3 oz full-fat cream cheese, softened (for herb layer)
- 0.5 cup fresh dill, finely chopped (for herb layer)
- 0.5 cup fresh parsley, finely chopped (for herb layer)
- 0.25 cup fresh mint, finely chopped
- 1 tsp za’atar spice blend
- 1.8 oz finely chopped pistachios
- 0.5 tsp sumac powder
- 4 tbsp extra virgin olive oil
- 0.5 oz fresh dill, roughly chopped (for herb oil)
- 0.5 oz fresh parsley, roughly chopped (for herb oil)
- Pomegranate arils, for garnish (optional)
- Toasted pine nuts, for garnish (optional)
Instructions
- Prepare Salmon Mixture: In a medium bowl, combine the drained, flaked salmon with 8.8 oz softened cream cheese, lemon juice, black pepper, and a pinch of salt. Mix thoroughly with a sturdy spatula until it is well combined and relatively smooth, ensuring the salmon is fully incorporated.
- Craft Herb Labneh Layer: In a separate medium bowl, combine the chilled labneh with 5.3 oz softened cream cheese, the finely chopped dill, parsley, and mint, za’atar, and a pinch of salt. Stir well until the mixture is smooth and evenly vibrant green from the fresh herbs. If it seems too stiff, add a tiny splash of olive oil to loosen it slightly.
- Layer Salmon Mixture: Lay a sheet of parchment paper (about 12×16 inches) on a clean work surface. Spread the salmon mixture evenly over the parchment to form a rectangle of about 10×14 inches.
- Add Herb Layer: Carefully spread the herb and labneh mixture evenly over the salmon layer. Leave a small, clean border of about 0.4 inch along one of the longer edges; this helps with rolling.
- Roll Roulade: Starting from the long edge opposite the clean border, use the parchment paper to carefully and tightly roll the layered dip into a firm log. Twist the ends of the parchment paper to seal the roulade securely.
- Chill Thoroughly: Refrigerate the salmon roulade for at least 4 hours, or ideally overnight, until it is very firm and holds its shape well. This crucial step allows the flavors to meld beautifully and makes slicing much easier.
- Prepare Coating And Herb Oil: In a small bowl, combine 1.8 oz finely chopped pistachios and 0.5 tsp sumac powder. For the herb oil, blend 4 tbsp extra virgin olive oil with 0.5 oz roughly chopped fresh dill and 0.5 oz roughly chopped fresh parsley until smooth and vibrant green.
- Slice And Garnish: Remove the chilled roulade from the parchment. Roll the entire log gently in the pistachio-sumac mixture, pressing lightly for an even coating. Using a sharp, non-serrated knife, slice the roulade into 0.8 inch thick rounds. Arrange artfully and drizzle with herb oil, pomegranate arils, and toasted pine nuts.
Notes
For a lighter dip, use light cream cheese (ensure it is well softened). Strained Greek yogurt can substitute labneh. Always use fresh herbs for maximum flavor and nutrients. For dietary adaptations, stick to full-fat dairy for low-carb/keto, or use plant-based alternatives for dairy-free. Consider variations with chives, scallions, or lemon zest. Serve with fresh cucumbers or radishes. Speed hack: use pre-minced herbs or an herb chopper, and ensure cream cheese is at room temperature. If the mixture is too soft to roll, chill it briefly before proceeding. If flavors are bland, add more lemon juice, za’atar, or a pinch of cayenne. Store chilled.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook, Assembly
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 240 calories
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg