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Hot 'n' smoky Dip

Hot 'n' smoky Dip

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Smooth, spicy and luxurious, and great for informal parties. I serve this with Italian bread sticks for dunking - very moreish!


  • 250g (9 oz) cold-smoked salmon or trout
  • 150ml (¼ pint) thick Greek yoghurt
  • 150ml (¼ pint) soured cream
  • juice of 1 lime
  • ½ - 1 teaspoon of Tabasco sauce
  • 1 teaspoon smoked paprika (pimentón)
  • ½ teaspoon freshly ground black pepper


  1. Put the salmon into a food processor and blend in short bursts until smooth. Add the remaining ingredients and blend again in short bursts until smooth - do not overwork. Pile into a bowl, cover and chill for at least 2 hours to allow the flavours to develop.

To Serve

  1. Serve with Italian breadsticks for dunking!