Description
A creamy and spicy dip featuring hot-smoked salmon glazed in brown sugar and Sriracha, served over a herb-flecked cream cheese base.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/4 cup chopped fresh dill
- 1/4 cup capers, drained and chopped
- 1 lemon, zested
- 1/4 cup minced green onion, plus more to garnish
- 8.5 ounces hot-smoked salmon, flaked
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 2 tablespoons Sriracha, or other hot chile sauce
- 1 tablespoon ketchup
- 2 tablespoons rice vinegar
- 1/4 teaspoon cayenne pepper
Instructions
- In a small saucepan, combine brown sugar, maple syrup, ketchup, rice vinegar, Sriracha, and cayenne. Bring to a boil over medium heat and cook for 1-2 minutes until slightly thickened. Remove from heat.
- In a mixing bowl, combine softened cream cheese, dill, capers, green onions, and lemon zest. Mix until smooth and spread into the bottom of a shallow 1-quart baking dish.
- Place the flaked salmon in a bowl and pour the cooked glaze over it. Toss gently to coat the fish while breaking it into smaller pieces. Spread the glazed salmon evenly over the cream cheese layer.
- Preheat the broiler to high. Place the dish about 7 inches from the heat and broil for 3-4 minutes until the top is bubbling and caramelized.
- Allow the dip to cool for about 15-20 minutes before serving to let the texture set. Top with extra green onions and serve with crackers.
Notes
Ensure the cream cheese is fully softened to avoid lumps. Keep a close eye on the broiler as the sugar can burn quickly.
- Prep Time: 25 min
- Cooling Time: 15 min
- Cook Time: 8 min
- Category: Appetizer
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 43mg
Keywords: candied salmon dip, smoked salmon appetizer, spicy salmon dip, hot smoked salmon recipe, party dip