Wholesome Cook
Birthday + Entertaining

Smoked Salmon Dip

The other day I had to prepare a last minute healthy snackboard for a somewhat unexpected supper.

A manic pantry and fridge search turned up a tub of natural pot set yoghurt, a can of salmon, a 50g packet of smoked salmon, caperberries and dill, which I keep chopped in the freezer. Perfect for a healthy dip!

Bursting with tangy flavour from the capers , the dip can be whizzed up in no time and is a healthy low fat alternative to store bought ones, which are normally cream cheese based and can contain various additives.

The dip was so good there was no leftovers. Luckily, I saved half a batch for our pleasure and used it to top hard boiled eggs for breakfast the next day. Deliciousness.

Makes 2 cups / for 4-6 people as a snack

Smoked salmon dip

The dip is quick to make and goes well with eggs or even mixed in with cold pasta for a tasty salad. Low in fat and additives, it is a nutritious alternative to store bought dips.

  • 200g natural pot set yoghurt
  • 210g can of pink or red salmon, drained
  • 50g smoked salmon
  • 2 sprigs spring onion
  • 2 tbsp capers + 1 tbsp caper juice
  • 1 tbsp chopped dill
  • pepper to taste

To make the dip: chop smoked salmon and spring onions into small pieces. Break up canned salmon with a fork. Place all ingredients in a bowl and mix thoroughly. Season wit pepper to taste. Chill until needed.

To serve: place in a serving bowl and serve with water crackers, toasted bread or as a topping for hard boiled eggs or even pasta.

Tip: the dip will keep in an airtight container in the fridge for 2 days.


Miss Piggy August 2, 2011 at 1:51 pm

I LOVE salmon dip and this looks easy enough for even to me to make…

Wholesome Cook August 5, 2011 at 9:56 pm

And it is that simple! Enjoy :-)

lateraleating August 2, 2011 at 3:14 pm

For being unprepared you were very prepared! :)

Wholesome Cook August 2, 2011 at 4:03 pm

Haha I ALWAYS have canned tuna and salmon on hand – great for snacking :-)

penny aka jeroxie August 2, 2011 at 3:49 pm

Oh yum! The last photo is stunning. LOVE it!

Wholesome Cook August 5, 2011 at 9:56 pm

Thanks Penny! It tasted as good as it looked too!

Sherilyn @ Wholepromise August 2, 2011 at 4:02 pm

I would eat this for lunch or dinner. It sounds delicious. I must try it as I also think my boys would love it.

Rufus' Food and Spirits Guide August 3, 2011 at 3:43 am

I like that. It’s cheaper to use half and half on the salmon and so artful! Great recipe.

flyer printing August 3, 2011 at 12:21 pm

I haven’t tried it before with a yogurt but I did with mayonnaise. I usually prepare salmon for our lunch time and now I can create a new dish for salmon with the help of your recipe.

Wholesome Cook August 5, 2011 at 9:55 pm

Thanks! Glad I could help – yoghurt is much lower in calories than mayo too, and higher in calcium. Win win!

Keely aka The Richest Girl in Bondi August 3, 2011 at 3:45 pm

This dip looks amazing – especially on the egg. I often substitute different kinds of cream with yoghurt. I can never taste the difference, and you don’t get all the guilt.

Wholesome Cook August 5, 2011 at 9:54 pm

Exactly! I’ve been trying to use more and more yoghurt instead of sour cream recently… Guilt free snacking rocks!

sportsglutton August 4, 2011 at 3:49 am

Love the simplicity of the recipe. I was just looking for a satisfactory seafood dip recipe yesterday and could find one…problem no solved! :-)

Wholesome Cook August 5, 2011 at 9:52 pm

Wow, what a coincidence! Hope you enjoy it!

Laura (starloz) August 4, 2011 at 10:06 am

oh, yummo. this dip is right up my alley. i might make this soon.

Wholesome Cook August 5, 2011 at 9:52 pm

I thoroughly recommend Laura – great as a breaky spread on your bagels too!

gel561 August 8, 2011 at 7:23 pm

Just tried it this morning.It was SUPERB! LOVE IT! Added a pinch of chili powder – perfect for this winter day!

Wholesome Cook August 8, 2011 at 7:27 pm

Oooh yum – chilli sounds like a great addition. Glad you enjoyed it!

Bizzy Lizzy August 25, 2011 at 6:01 pm

Delicious, I am definitely going to try this, thanks!

How to Make Strained Yoghurt Cream Cheese PLUS Labneh, Shrikhand and 5 Other Ways to Use It | Wholesome Cook March 29, 2014 at 3:02 pm

[…] cucumber. My most recent favourite is salmon and yoghurt cream cheese dip – you can use this yoghurt dip version as a base. I’m also thinking of making a smoked mackerel […]


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.