Smoked Salmon Veggie Dip

Traeger Kitchen


Smoked Salmon Veggie Dip

Prep Time

45 Minutes

Cook Time

3 Hours

Effort

Pellets

Oak

This dip is smokin'. Brined salmon is perfectly smoked with oak and combined with cream cheese, sour cream, fresh herbs and brightened with lemon juice for a dip that tastes damn good on anything.

Ingredients

How many people are you serving?

4

Units of Measurement:

Brine
  • 1 1/2 Quart water

  • 1 1/2 Cup salt

  • 1 Cup brown sugar

  • 1 Tablespoon juniper berries, crushed

  • 4 bay leaves, crushed

  • 1 Tablespoon black pepper

main
  • 1 (3-4 lb) salmon side

  • 1/2 Cup cream cheese

  • 1/2 Cup sour cream

  • 1/2 Tablespoon fresh chopped parsley

  • 1/2 Tablespoon fresh chopped chives

  • 1/2 Tablespoon fresh chopped dill

  • 1 Tablespoon lemon juice

  • salt and pepper

  • crackers or vegetables, for serving

Steps

  • 1

    In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper. Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes.
    Ingredients
    • 1 1/2 Quart water

    • 1 1/2 Cup salt

    • 1 Cup brown sugar

    • 1 Tablespoon juniper berries, crushed

    • 4 bay leaves, crushed

    • 1 Tablespoon black pepper

  • 2

    Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover, and refrigerate for 2 hours.
    Ingredients
    • 1 (3-4 lb) salmon side

  • 3

    Remove fish from brine and discard brine. Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.
  • 4

    When ready to cook, set Traeger temperature 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill Icon
    Grill165 ˚F
  • 5

    Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.
    Grill Icon
    Grill165 ˚F
  • 6

    While the salmon is smoking, combine cream cheese, sour cream, herbs, lemon juice, salt and pepper in a small bowl.
    Ingredients
    • 1/2 Cup cream cheese

    • 1/2 Cup sour cream

    • 1/2 Tablespoon fresh chopped parsley

    • 1/2 Tablespoon fresh chopped chives

    • 1/2 Tablespoon fresh chopped dill

    • 1 Tablespoon lemon juice

    • To Taste salt and pepper

  • 7

    Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.
  • 8

    Serve with crackers or your choice of vegetables to dip. Enjoy!
    Ingredients
    • As Needed crackers or vegetables, for serving

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