Smoky Salmon Dip with a Zingy Twist

Cold and creamy, with little bursts of smoky salmon and that sharp zing from horseradish. The tangy bite of marinated shallots lingers just enough to make you curious for the next scoop. It’s one of those dips you don’t plan to share but end up doing—because by the end, there’s barely any left. Swirling a little olive oil on top, the green flecks of dill catching the light, it all just looks right. Simple, but… not.

Why You’ll Crave It

• Bright, slightly sweet shallots cut through the creamy base—no boring dip here.
• Smoky salmon in every bite, mixed but never overwhelmed.
• A punch from horseradish that wakes your palate up but doesn’t blow your head off.
• Fresh dill scattered like tiny green fireworks makes it look homemade and fancy-ish.
• Seriously versatile: chips, veggies, hard-boiled eggs—pick your fighter.

I always double the dill. Something about that fresh herb just nails it.

What You’ll Need

• Red shallots: 3 medium, thinly sliced to soak in acidity—and patience.
• White wine vinegar: 80 ml, sharp and a bit fruity, instead of cider vinegar here.
• Maple syrup: 20 ml, a mellow sweetness swap for sugar. Yes, maple with salmon—trust it.
• Coarse sea salt: a small pinch to balance all the flavors.
• Greek yogurt 2% fat: 400 ml, thicker and creamier, just the right body.
• Smoked trout fillets: 100 g, flaked finely instead of salmon for a twist.
• Prepared horseradish: 25 ml, maybe a little less if you’re timid.
• Fresh dill: 25 ml chopped, plus sprigs for the finale.
• Chopped cornichons: 20 ml, replacing capers for crunch and tang.
• Lemon juice: 20 ml, fresh-squeezed, no bottled shortcuts.
• Garlic clove: 1, finely grated—just a whisper.
• Extra virgin olive oil: for drizzling, best quality you can find.

Easy How-To

Pickle the Shallots

Mix thinly sliced shallots with white wine vinegar, maple syrup, and salt. Let them soak for about 20 minutes—maybe a little longer if you want really tender bites. Stir occasionally to keep everything wet and mingling. Then strain off most of the liquid but keep those soft shallots for the dip.

Build the Dip

In a mixing bowl, fold the Greek yogurt with horseradish, chopped dill, finely grated garlic. Break up the smoked trout gently and fold that in next. Toss in half of the pickled shallots plus the chopped cornichons and lemon juice. Season lightly with some salt and freshly cracked black pepper. Taste. Adjust. It’s your creation.

Chill, Serve, Finish

Cover the dip and refrigerate for at least 25 minutes to let flavors mingle and mellow. When ready, spoon it into a bowl, pile the remaining shallots on top, scatter more dill, and finish with a slow drizzle of olive oil. A little pop of green and gold—invites you in.

Good to Know

• The pickled shallots can be made a night ahead, flavors deepen with time.
• Swapping smoked trout for salmon adds a milder, earthier smoke, keeps it interesting.
• Adjust horseradish carefully; it can go from playful heat to full lip burn.

Serving Ideas

• Spoon on homemade rye crisps or crunchy bagel chips.
• Pairs surprisingly well with sliced cucumbers and radishes for a fresh snap.
• Try it topped on halved soft-boiled eggs or steamed new potatoes.

Top Tricks

• Let the shallots drain well after pickling, or your dip gets soggy fast.
• Use a light hand when folding the fish to keep texture intact.
• Olive oil drizzle last thing—adds shine and that fragrant finish.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?

You can, but regular yogurt is thinner and less creamy so the dip won’t hold as well or feel as rich. Straining regular yogurt through cheesecloth might help mimic Greek yogurt’s texture.

What if I don’t have horseradish on hand?

A little wasabi or spicy mustard might work in a pinch, though flavor will shift. Or leave it out for a milder dip but maybe add a pinch of cayenne for a subtle kick.