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Smoke Salmon 7 Layer Dip
Prep Time
15 mins
chilling time
1 hr
This deliciously layered no-bake appetizer is a party favorite!!
Course: Appetizer
Cuisine: American
Keyword: Easter Brunch appetizer, smoked salmon recipe
Author: Jackie
  • 4 ounces cream cheese softened
  • 3 ounces fresh goat cheese softened
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 pound hot-smoked salmon skin removed, flaked
  • 3 large radishes trimmed, finely chopped
  • ¼ cup finely chopped shallots
  • 3 tablespoons finely chopped chives
  • 2 Belgian endives for serving
  • Crackers for serving
  1. In a medium sized bowl, whisk together cream cheese, goat cheese, lemon zest, salt and pepper until smooth and creamy.
  2. In a separate bowl toss together shallots and chopped radishes.
  3. Line a 6" ring mold or springform pan with plastic wrap along the bottom and up the sides.
  4. Press ⅓ of the flaked smoked salmon into the bottom of the plastic lined mold.
  5. Spread ½ of the cream cheese mixture over the salmon, then top with half of the radish and shallot mixture. Sprinkle with ⅓ of the chopped chives
  6. Repeat layers with ⅓ of the smoked salmon and remaining cheese and radish mixture.
  7. Finish off the final layer with the remaining smoked salmon and chives.
  8. Cover dip and refrigerate for at least 1 hour or overnight.
  9. When ready to serve, carefully remove ring and plastic wrap.
  10. Place on serving dish and serve with endive leaves and crackers.
Recipe Notes

Recipe slightly adapted from Bon Appetit.