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Smoked Salmon Veggie Dip

Traeger Kitchen


Smoked Salmon Veggie Dip

Prep Time

10

Hours

Cook Time

3

Hours

Serves

4 - 6

People

Effort

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What's this?

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

  • 1 1/2 Quart water

  • 1 1/2 Cup salt

  • 1 Cup brown sugar

  • 1 Tablespoon juniper berries

  • 4 bay leaves

  • 1 Tablespoon black pepper

  • 1 Salmon Side, 3-4 lbs

  • 1/2 Cup cream cheese

  • 1/2 Cup sour cream

  • 1/2 Tablespoon fresh parsley

  • 1/2 Tablespoon Chives, fresh

  • 1/2 Tablespoon Dill Weed, fresh

  • 1 Tablespoon lemon juice

  • To Taste salt and pepper

Steps

  • 1

    In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper.
  • 2

    Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep 15 minutes.
  • 3

    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. Remove fish from brine and discard brine.
  • 4

    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.
  • 5

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 6

    Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.
  • 7

    While the salmon is smoking, in a small bowl combine cream cheese, sour cream, herbs, lemon juice and salt and pepper.
  • 8

    Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.
  • 9

    Serve with crackers or your choice of vegetables to dip. Enjoy!