I think you could whip the cream cheese to a soft consistency, for sure. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld. If you make this a day ahead, do you keep it in the mold and wait to invert it when serving? Recipes you want to make. Press a third of smoked salmon into an even layer across the bottom of mold. Remove ring mold, then carefully peel away plastic. To revisit this article, visit My Profile, then View saved stories. I served mine with crunchy Russian Rye Crisps I found at the supermarket, and some fresh endive leaves for a low carb option. This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip. This is the second Thanksgiving that my husband is making this dip. Garnish with fresh dill. This helps the dip hold together nicely. Not any more! Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. No matter what container you make the mold in it's sure to look impressive :). Beat cream cheese and sour cream together until smooth. Restaurant recommendations you trust. When ready to serve, remove the plastic covering and place your serving plate over the dip. To revisit this article, select My Account, then View saved stories. Scrape down the sides to get it all incorporated. If you want to be the most popular person at the part then make this dish. Any ideas on logistics for that? (14 cm) in diameter, with plastic wrap and set aside. All Rights Reserved. 7 Layer Smoked Salmon Dip, my pretty Scandinavian inspired layered dip can be made ahead, perfect for Thanksgiving, Hanukkah, Christmas, or New Year's Eve! Cold-smoked salmon is sold thinly sliced, and is smoked without heat. I am excited to make this tonight. This Scandinavian inspired layered dip can be made a day ahead, and it only improves as it hangs out in the fridge ~ perfect for Thanksgiving, Hanukkah, Christmas, or New Year’s Eve! My mission? hot-smoked salmon ~ note that hot-smoked salmon is different from cold-smoked salmon. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won’t be quite as even). Scatter a good amount of snipped chives over the top of the dip before serving. Serve with endives and bagel chips for spreading over. Truth be told I went over the 7 layer limit, I think I’ve got 9 or more layers in mine ~ I couldn’t contain my enthusiasm. Showstopper and tasted even better! Invert the plate and dip together. Drop it in dollops first and then spread, trying not to disturb the salmon layer. Line an 8 inch cake pan with plastic wrap. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Cue this party dip that has all the flavors and nostalgia of Sunday brunch with a fun twist. You might also consider tiny baby shrimp, or crab. Carefully lift the pan off, and then gently peel off the plastic liner, being careful not to disturb anything. It comes out pale green and delicious. Made this for a family get together and everyone loved it. © 2020 The View From Great Island. Don’t add anything with excess liquid to the layers because it can leak out when serving. Serve with rye crisps and crunchy endive leaves, or see notes in the post for other suggestions. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. Privacy Policy. Serve with assorted crackers, pita chips, bread … Cooking advice that works. Absolutely delish. Press each layer down firmly before proceeding with the next. Carefully peel away the plastic wrap. And the only issue I can see for the small ramekins is having enough room for the layers, you might want to cut down to 4 or 5 to make it feasible. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula. Line an 8 inch cake pan with 2 sheets of plastic wrap so it covers the bottom and all sides. I process whipped cream cheese, loads of fresh dill, a good pinch of sea salt, and a squeeze of lemon in my food processor. The dip will get a chance to firm up and the flavors will develop. Fancy enough for holiday meals, but I probably won't wait that long to make it again ;) If you're looking for hot smoked salmon, TJ's (at least in LA) has a good one.