Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Smoked Salmon Dip

edited September 2012 in Seafood
I have mastered the art of smoking salmon on the egg and now want to make the smoked salmon into a dip. Anyone got a recipe for smoked salmon dip or anything different I need to do?


  • Richard FlRichard Fl Posts: 7,821
    edited September 2012
    Here mis one way I like:

    Appetizer, Pate, Dip, Fish, Smoked
    1 Lb.    Fish, Smoked  
    1 8- Ozs.    Cream Cheese  
    1 Tbs.    Lemon Juice  
    ¼ Tsp.    Salt  
    1 Tsp.    Horseradish  
    2 Tsp.    Grated Onions  
    1/2 Cup    Mayonnaise  
    ½ Cup    Pecans, Chopped  
    ¼ Cup    Parsley, Chopped  
    1 Remove skin and bone from fish. Soften cream cheese. Combine cheese, lemon juice, onion, horseradish, salt and fish. Mix thoroughly, chill. Combine pecans and parsley.
    2 Shape chilled cheese into log or ball. Sprinkle with pecans and parsley. Serve with crackers.

    Here is a variation:

    Dip, Fish, Mullet, Smoked
    1/4-1/3 Lb.    Mullet, Smoked or any other Smoked Fish  
    4-6 Ozs.    Cream Cheese, Softened  
    3-4 Tbs.    Mayonnaise  
    1/2 Cup    Sour Cream  
    1-2 Tbs    Horseradish, Fresh  
    1-2 Tbs    Lemon, Juice  
    1-2 Tbs    Chives, Fresh, Chopped Fine  
    Dash    Hot Sauce, Tabasco or like, to taste  

      Black Pepper, Fresh Ground  
    1 Tsp    Liquid Smoke, (Optional)  
    1-2 Tbs    Red Onion, Finely Chopped  
    1 Debone the smoked fish and remove the skin. Chop into 1/4 inch pieces. It will break up as you mix the dip. Mix the remaining ingredients into a bowl and hand mix. An electric mixer may be used, but the fish will not be chunky.
    2 Chill in refrigerator for an hour or so or over night.
     Recipe Type

  • DonWWDonWW Posts: 259
    Mine is a little more simple.  Sorry, I don't have proportions, I just add each to taste.  In a mini food processor (makes enough for a nice get together) add:

    Smoked salmon
    Cream cheese
    Dill (either store bought or freshly roasted)
    Fresh lemon juice

    Once you get the flavor you like, stir in a few capers.  Put on the cracker of your choice and enjoy.

    XL BGE.  Dallas, Texas.
  • Thanks for all the help....turned out great.....only used cream cheese and no mayo cuz my wife can't stand the stuff and it was FRICKING AWESOME!  Greatly appreciate it.
Sign In or Register to comment.