7 Layer Smoked Salmon Dip is my kind of appetizer ~ colorful, make-ahead, and just a little dramatic. This Scandinavian-inspired layered dip is creamy, smoky, and scoopable, and it actually improves as it hangs out in the fridge. Perfect for Thanksgiving, Hanukkah, Christmas, New Year’s Eve, or any party that needs a showstopper.
This beautiful Scandinavian inspired layered salmon dip is a stunning appetizer for any gathering. I’ve given you suggestions for the layers, but you can definitely customize it, there are so many possibilities. Truth be told I went over the 7 layer limit, I think I’ve got 9 or more layers in mine ~ I couldn’t contain my enthusiasm.
Heads up ~ get a good snap of this dip before you serve it, ’cause it’s gonna get attacked pretty quick!
ingredients for 7 layer smoked salmon dip
- hot-smoked salmon ~ note that hot-smoked salmon is different from cold-smoked salmon. Hot-smoked salmon comes in a chunk form, and is smoked over heat. Cold-smoked salmon is sold thinly sliced, and is smoked without heat. You want the chunk.
- dilled whipped cream cheese ~ this stuff is heavenly! I process whipped cream cheese, loads of fresh dill, a good pinch of sea salt, and a squeeze of lemon in my food processor. It comes out pale green and delicious.
- finely chopped radish and red onion ~ these add a nice sharp bite
- whipped goat cheese and thin sliced cucumbers ~ why whipped? It’s lighter and easier to spread.
- marinated roasted red peppers ~ note: I think I would leave this out next time, I didn’t love how the flavor worked with the rest.
- Boursin cheese
- capers
- cranberry relish with horseradish and sour cream
how to layer it up
- Line an 8 inch cake pan with plastic wrap. You can use other containers, just be sure they’re neither too big nor too shallow; you need to stack 7 layers into it. 6-8 inches in diameter is a good size for this recipe.
- Spread or scatter each ingredient into an even layer, making sure to get out to the very edges.
- Press each layer down firmly before proceeding with the next. This helps the dip hold together nicely.
- When you’ve finished layering, cover and refrigerate for an hour or two, or overnight. The dip will get a chance to firm up and the flavors will develop.
- When you’re ready to serve, flip the dip over onto a serving plate and gently lift the pan off. Carefully peel away the plastic wrap.
- Shower your 7 layer smoked salmon dip with lots of fresh snipped chives, and serve.
what to serve with your dip
- I served mine with crunchy Russian Rye Crisps I found at the supermarket, and some fresh endive leaves for a low carb option.
- You could also use a thinly sliced baguette.
- Regular crackers work well, just be sure they’re plain and not heavily flavored.
- Scandinavian rye crisp crackers would be great.
- Bagel chips would also be appropriate.
- Be sure to provide several spreading knives around your plate so several people can go at it at the same time.
tips for assembling a layered dip
Layered dips are lots of fun, and can be stunning, but keep these tips in mind…
Make the layers thick enough so they will show up as a definite stripe in the final product, at least 1/4″.
Tamp down each layer as you go to ensure they’ll hold together well once un-molded. Take care to get them even and all the way to the edge of your mold.
Don’t add anything with excess liquid to the layers because it can leak out when serving. Be sure to drain before adding, if necessary.
Allow at least an hour or two for the dip to chill in the refrigerator. Overnight is fine too.
Keep your dip chilled and serve cold.
variations for different layers
- beets, thinly sliced or chopped
- beet horseradish
- Shredded carrots, pickled or not
- chopped dill pickles or gherkins
- sliced hard boiled egg
- caviar or roe
- pickled onions
- scallions
- sprouts or microgreens (for the top)
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7 Layer Smoked Salmon Dip Recipe
Equipment
- an 8 inch cake pan or equivalent
Ingredients
- 8 ounces whipped cream cheese
- 2 big handfuls fresh dill leaves (discard tough stems)
- squeeze of fresh lemon juice
- 1 lb hot-smoked salmon, skin removed and flaked
- 1 bunch radishes (about 8) finely chopped
- 3 Tbsp finely chopped red onion
- 5.3 ounce tub of whipped goat cheese (or the equivilent)
- 2-3 small Persian cucumbers, thinly sliced, do not peel
- 6 ounces marinated roasted red pepper strips
- 5.2 ounce package of Boursin cheese
- 4 ounce jar of capers, drained
- 8 ounces (about 1 cup) cranberry relish with horseradish and sour cream, Find recipe here.
- 1 bunch fresh chives, snipped
- sea salt and fresh cracked pepper to taste
Instructions
- Line an 8 inch cake pan with 2 sheets of plastic wrap so it covers the bottom and all sides.
- Put the whipped cream cheese and dill in a food processer and process until smooth. Scrape down the sides to get it all incorporated. Season with salt and a squeeze of lemon juice.
- Put half the salmon on the bottom of the pan, spreading it out evenly and pressing down firmly. Top with an even layer of the dilled cream cheese. Drop it in dollops first and then spread, trying not to disturb the salmon layer.
- Toss the radishes and onions together and spread over the dilled cheese, and press that layer down gently.
- Dollop the goat cheese across the top and spread out gently, again trying not to disturb the layer underneath. Top with the sliced cucumbers.
- Arrange the red peppers (if using) evenly over the cukes.
- Next crumble the Boursin over top, along with the capers. Press down gently.
- Spread the cranberry relish over that, and finish with the other half of the smoked salmon. Note: in the post photos I did this step backwards.
- Press the whole thing gently down, then cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight.
- When ready to serve, remove the plastic covering and place your serving plate over the dip. Invert the plate and dip together. Carefully lift the pan off, and then gently peel off the plastic liner, being careful not to disturb anything. Scatter a good amount of snipped chives over the top of the dip before serving. If any liquid has seeped out, drain it off or dab with paper towels.
- Serve with rye crisps and crunchy endive leaves, or see notes in the post for other suggestions. Will keep for 2 days, refrigerated.
Notes
- Yes, you could use another smoked fish like trout or whitefish, for instance. You might also consider tiny baby shrimp, or crab.
More fish appetizers
Salmon Mousse
My salmon mousse recipe is a modern take on a classic appetizer for your next cocktail hour. Super easy to make without gelatin or mayo ~ yum!
Bloody Mary Shrimp Cocktail
A mashup of a bloody mary cocktail and the classic shrimp appetizer with all the garnishes ~ perfect for entertaining!
Easy Smoked Whitefish Dip
My creamy whitefish dip recipe is a classic summer starter ~ just add a pitcher cocktail and you've got a party!
Latke with smoked salmon
An impressive skillet-sized latke with smoked salmon and dilled sour cream. A delicious appetizer, brunch, luncheon, or light dinner recipe.
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