7 Layer Smoked Salmon Dip Recipe
7 Layer Smoked Salmon Dip, my pretty Scandinavian inspired layered dip can be made ahead, perfect for Thanksgiving, Hanukkah, Christmas, or New Year's Eve!
Servings: 15 servings
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
Can you use a different kind of fish?
- Yes, you could use another smoked fish like trout or whitefish, for instance. You might also consider tiny baby shrimp, or crab.