Chrissie’s “World Famous in Nelson” Smoked Salmon Dip

I provided a morning tea shout for Hubby at work today, and included this, which is one of the recipes I’m most asked for…

It came about because I really enjoyed the one that the local smoked fish place did and wanted to make a version of it, that was cost effective for a big crowd. Embarrassingly easy, it’s a real crowd pleaser.


180gm Hot smoked salmon (without the skin) Either plain or flavoured.

250 ml Cream Cheese – I prefer the spreadable one – because it mixes better

1Tbsp Tomato paste

1-2t Lime juice



Put the cream cheese in a food processor and whiz until smooth, if you miss this step, you are in danger of ending up with small lumps of white in your finished dip.  Add the rest of the ingredients and process until combined. Taste and add more lime juice or salt to taste.  And that’s all there is to it. 

You can serve with crackers, corn chips or on that old classic Melba Toast. And if there is any left the next day – it makes a scrummy breakfast toast spread.

If you want to serve it as an easy starter, you can put into individual ramekins, and top with a few slices of cold smoked salmon, with your crackers/Melba toast on the side..



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