Creamy Smoked Salmon Dip


Smoked salmon is one of those foods that polarizes people. You either love it or hate it. I happen to fall into the former category. I love smoked salmon for its high omega 3 content, its smoky flavor, its chewy coolness, and the way it slices so clean with a sharp knife.

Is that not sooooo satisfying to watch?


My husband, on the other hand, falls into the “hate-with-the-heat-of-a-thousand-burning-suns,” “vomit-vomit-vomit” smoked salmon camp.

It’s ok. I get it. It’s an acquired taste–and even more so, and acquired texture. (Is that a thing, “acquired texture”? That’s going to be my new phrase for velour jumpsuits and those reversible sequin unicorn pillows my 7-year-old adores.) Anyway, it’s all right if the cold-and-clammy texture of raw fish doesn’t appeal to you. But I think there’s still hope for you to like smoked salmon in the form of this delicious Creamy Smoked Salmon Dip. 


Yea, verily. 

Although the signature taste of smoked salmon comes through in this appetizer, its usual fishy texture is nowhere to be found, pulverized into oblivion by your friendly food processor. What’s left, when blended with cream cheese, lemon juice, horseradish, fresh dill, chives, and a few other simple ingredients, is a creamy, herby dip that’s perfection on butter crackers, crudités, or as a spread on toast.

Since my husband and kids aren’t fans of smoked salmon in any form, I’ve been powering through an entire batch of this by myself this past week, and I am not mad about it. Now that we’re a couple of days into Lent, which means no meat on Fridays for me, I plan to make it again as a staple for a light lunch. But it would serve just as well in a brunch, a classy baby shower buffet, or as a pre-dinner appetizer. 



So how about you? Where do you stand in the Smoked Salmon Debate? And do you think this tasty dip could change your mind? Let me know in the comments!

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Creamy Smoked Salmon Dip
A creamy, herb-y dip packed with brain-boosting omega 3s. It's perfect on butter crackers, crudités, or toast!
Prep Time 15 minutes
Servings
as an appetizer
Prep Time 15 minutes
Servings
as an appetizer
Instructions
  1. Pulse all ingredients in a food processor until well blended and consistency reaches your liking. Serve with crackers, fresh vegetables, or on toast or bagels. Store covered in the refrigerator.
Recipe Notes

Adapted from Valerie's Kitchen.

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Lemon Raspberry Smoothie

When I think of smoothies, I don’t often consider lemon as a particularly tempting flavor. Lemon in cocktails, muffins, or chicken recipes? Yes, all the way. But lemon in a smoothie? Sounds a little odd. I would think the tangy taste would be a bit too overpowering for a snack as tame as a smoothie–or that putting lemon juice in with dairy would produce something curdled.

Then again, lemon yogurt was always my favorite growing up, and I think we can all agree that lemon sweets are some of the best around. (P.S. I just counted, and just on this blog I have 13 recipes with lemon as their primary flavor.)

So I guess I shouldn’t be surprised that the flavor of lemon–especially when paired with raspberry–in this easy smoothie turned out refreshing and delicious. The sunshiney tartness mixed with that pretty rosy color just stole my heart. And my mouth.

Plus, a lemon raspberry smoothie gave me an excuse to use the candied lemon slices I bought from Trader Joe’s, which I didn’t actually need, but were so cute and appealing I couldn’t resist. (Like so many other things at Trader Joe’s.) Now that the package is open, I guess I’ll have to go and make those other 13 lemon recipes and garnish the heck out of ’em.

Looking for more lemony goodness this winter season? Try some of my other recipes!

Lemon Honey Olive Oil Muffins

Lemon Poppyseed Pancakes

Lighter Lemon Blueberry Cheesecake Bars

Sparkling Ginger Lemonade



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Lemon Raspberry Smoothie

This lemon raspberry smoothie with the prettiest pink color makes a refreshing, tangy snack.

Prep Time 5 minutes

Servings
smoothies

Prep Time 5 minutes

Servings
smoothies


Instructions
  1. Place raspberries, yogurt, honey, and among milk in a blender. Zest lemon directly into the blender, then juice the 1/2 lemon directly in as well, straining for seeds. Blend well and top with whipped cream, if desired.


Recipe Notes

A Love Letter to Food original recipe.


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