Every time Daniel and I go to Whole Foods we immediately check for samples of their delicious smoked salmon spread. It’s creamy, zesty and oh so expensive.
Not in our budget.
So, I created my own version of salmon dip at home! The ingredients are not identical but it satisfies just the same. The thing I love about this salmon dip is that it’s quick and easy to make yet sophisticated enough to serve at a sit-down dinner party. My sister Karen made this recipe for her husband’s boss and he LOVED it. Just sayin’. If you need to impress someone . . .
Disclaimer: Although I call this a recipe, these amounts are more like guidelines. My proportions are slightly different each time, I just try to keep the ratios roughly the same.
Copycat Whole Foods Smoked Salmon Dip
- food processor (optional)
- sharp knife
- 1 bunch fresh dill
- ⅓ cup red onion (diced)
- 1 tbsp lemon juice
- ½ tsp ground pepper (where to buy organic pepper)
- 10 to 12 oz wild salmon
- 1¼ cups homemade mayo
- Several hours before dinner, cook fillets at 350° F for 10 – 20 minutes depending on thickness. It’s important not to overcook the fillets or the spread will be dry. If they do get a little tough, just add more mayo to the mix.
- Place cooked fillets in fridge.
To make with a food processor:
- When the salmon fillets are cool, peel the skin off, break them up and drop them into your food processor.
- Add the dill, onion, lemon juice, pepper and 3/4 of the mayo.
- Blend until creamy and then taste. Make adjustments as needed (more mayo, lemon juice, etc.)
To make without a food processor:
- When the salmon fillets are cool, peel the skin off, break them up and drop them into a bowl. Finely mince the dill and onion and add.
- Add lemon juice, pepper, and 3/4 of the mayo and stir until well-blended.
- Taste and make adjustments as needed (more mayo, lemon juice, etc.)