Poached Salmon Dip

    8 hours 30 minutes

    Salmon is a very versatile fish. Here it is poached and mixed with cream cheese, lemon and Tabasco to make a delicious dip.

    61 people made this

    Serves: 24 

    • 500g salmon fillets
    • 250g cream cheese, softened
    • 1/2 cup sour cream
    • 2 finely chopped spring onions
    • 1/2 teaspoon salt
    • 2 drops Tabasco sauce
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon Worcestershire sauce

    Preparation:20min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

    1. In a medium saucepan of simmering water, poach the salmon fillets 10 minutes, or until flaky and tender.
    2. In a medium bowl, mix together cream cheese, sour cream, spring onions, salt, Tabasco sauce, lemon juice and Worcestershire sauce.
    3. Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

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    Reviews in English (56)


    I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe!  -  13 Feb 2004  (Review from Allrecipes USA and Canada)


    I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious!  -  03 May 2006  (Review from Allrecipes USA and Canada)


    I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out really good! I also added a couple of blobs of mayonnaise and served it with toasted challah bread. It made for an interesting appetizer, my guests devoured it!  -  29 Mar 2006  (Review from Allrecipes USA and Canada)