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Smoked Salmon Dips & Spreads


Holiday Smoked Salmon and Artichoke Dip

    • 2 cups smoked salmon

Smoked Salmon and Artichoke Dip

  • 1 jar (6oz) marinated Artichokes, drained
  • 8 oz Cream Cheese, softened
  • 8 oz Sour Cream
  • 2 tsp Dill
  • 2 tsp Cajun Seasoning
  • 2 Tbsp Mrs. Dash Original Seasoning Blend
  • 1 tsp Worcestershire Sauce
  • 1 tsp mild Hot Sauce
  • 1 tsp spicy Mustard
  • 2 Tbsp Lemon Juice
  • Salt, to taste

In large bowl, combine cream cheese and sour cream. Add remaining ingredients, except smoked salmon. Blend well. Add salmon and fold mixture slowly to keep salmon in larger pieces. Refrigerate for 4 to 6 hours. Serve dip with crackers and cheese, raw vegetables, or specialty breads.


Cheesy Smoked Salmon and Dill Spread

Cheesy Smoked Salmon and Dill Spread

  • 8 ounces FAIRHAVEN BAY SEAFOODS smoked salmon (do not drain out liquid)
  • 8 ounces of cream cheese
  • 2 – 4 tablespoons chopped fresh dill
  • For added spice try crushed red pepper
  • add fresh lemon juice until you can taste it (about 1/4 cup)

Beat ingredients until well blended and fluffy. Add lemon juice and dill last. Transfer to a small bowl, cover and refrigerate for up to 3 days.
© Mary Ellen Carter



  • 4 ounces smoked salmon
  • 1 pint light sour cream
  • 1 teaspoon chopped dried tarragon
  • 1 teaspoon lemon zest

Crumble smoked salmon into sour cream. Add tarragon and lemon zest; mix well. Refrigerate 2 hours before eating. Enjoy with your favorite chips or raw vegetables.


Salmon-Stuffed Pumpernickel

Yield: 1 loaf
Units: US | Metric

1/2 lb smoked salmon
1 (8 ounce) package cream cheese
3 green onions
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/2 cup milk
1/2 teaspoon hot sauce, Tabasco recommended
1/4 cup capers, drained
1 whole pumpernickel bread (round loaf)
1 (16 ounce) package pumpernickel cocktail bread

-Combine the salmon, cream cheese, onions, Worcestershire, lemon juice, milk and hot sauce in food processor.
-Blend till smooth.
-Stir in capers.
-Cover and refrigerate until ready to serve.
-Cut off the top of the pumpernickel loaf and hollow it out.
-Fill with the salmon mixture and serve with the cocktail bread.
-You may want to save the inside of the loaf and make your own croutons with it.

By Bobtail (
September 17, 2004





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A community-based nonprofit organization dedicated to restoring sustainable wild salmon runs in Whatcom County, at the northwestern tip of Washington State.