Creamy smoked salmon dip with visible chunks of hot smoked salmon, dill, and herbs, served in a rustic bowl with crackers and fresh vegetables.

This is one of those recipes where smoked keta really shines. The natural richness of the dip softens and rounds out the texture of keta, creating something balanced, creamy, and easy to keep coming back to.

Fresh dill, lemon, and a touch of horseradish bring just enough brightness and lift to keep it from feeling heavy. While this version is built around smoked keta, any wild Alaskan smoked salmon will work just as well.

  • Prep Time:

    10 minutes

  • Cook Time:

    0 minutes

  • Total Time:

    10 minutes

  • Servings:

    6-8

  • Ingredients:

    • 8 oz cream cheese, softened
    • 1/2 cup sour cream or Greek yogurt
    • 1 lb smoked keta salmon, flaked
    • 3 Tb fresh dill, chopped
    • 1 Tb prepared horseradish
    • 2 Tb fresh lemon juice
    • 1–2 Tb capers, finely chopped (optional)
    • Salt and pepper, to taste

  • Instructions:

    1. Build the base: In a mixing bowl, combine cream cheese, sour cream (or Greek yogurt), dill, horseradish, lemon juice, and capers if using. Mix until smooth and well blended.
    2. Fold in the salmon: Gently fold in the flaked smoked keta salmon, keeping some texture rather than fully breaking it down.
    3. Taste and adjust: Season with salt and pepper as needed. Adjust lemon or horseradish slightly to taste.
    4. Serve: Serve chilled or slightly cool with crackers, pita chips, fresh vegetables, or spread onto bagels or sandwiches.

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