Flaked smoked salmon gets folded into a bright, tangy base along with lemon juice and zest, briny capers, and a touch of horseradish for a little kick. Fresh dill and chives fold in at the end, keeping their color and snap so every bite has that herby freshness. The texture stays pleasantly chunky rather than pureed smooth, so you get real flecks of salmon in each scoop instead of a one-note paste. A short chill in the fridge lets everything meld into a cold, creamy, deeply savory dip that tastes even better the next day. It's an easy make-ahead appetizer that fits neatly into a dairy free spread, served up with crackers or crisp sliced vegetables for scooping.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Add the softened cream cheese and sour cream to a food processor and pulse 4–5 times until smooth and combined.
Add the smoked salmon, lemon juice, lemon zest, capers, horseradish, and black pepper. Pulse 6–8 times until the salmon is broken down into small flecks and the mixture is cohesive but still has some texture — do not process to a completely smooth paste.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
