This Salmon dip looks super impressive and is almost easy as buying one but much more delicious.
Perfect picnic food, the smoked salmon dip can be transported in its very own bread bowl and you use the remaining bread, and the bowl, to eat the delicious dip. No plates necessary.
This smoked salmon dip is also super versatile and will always save the day whether for a picnic, pool party (see LIVE), starter or on blinis as a canapé.
We guarantee this will become your go-to-recipe all year round and the best thing, everyone will proclaim you ingenious. It doesn’t get much better than that….
What You Need
I large round sourdough or white Boule Loaf (freshly baked and bought obviously unless you are a keen bread maker)
3-4 packets of smoked salmon ends or 500g smoked salmon cut into fine strips
1 400g tub of cream cheese (Philadelphia has the best consistency)
1 large tablespoon of horseradish (adjust according to taste)
Juice from 1/2 a lemon
Finely ground black pepper
This also makes a fabulous starter and can be done in very small individual sourdough or hard, white bread rolls (not soft ones as they won’t contain the mixture and it will become too soggy).
How to Make it
- Using a sharp knife, cut a hole in the top of the loaf of bread and carefully place the top to the side.
- Remove the bread from the inside the loaf to create a bread bowl. Save the removed bread.
- If not already in small pieces, cut the smoked salmon into small ribbons.
- Place in a mixing bowl (we like our Kitchen Aid) with the rest of the ingredients bar the ground pepper.
- Mix vigourously until the mixture turns salmon pink.
- Taste and adjust horseradish and lemon juice as necessary. It should have a sharp kick and a slight lemon tang.
- Add finely ground black pepper to taste.
- Place smoked salmon dip into the centre of the bowl.
- To take to a picnic, place the lid on the bowl and wrap carefully in tinfoil.
- Make the removed bread into chunks and serve by the side with a selection of other crisps and crackers.