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Smoked Salmon Dip in Pumpernickel

I got this recipe from my brother, who is a fabulous cook, and it has become a staple at Christmastime. The smoky salmon blends wonderfully with the cream cheese. Adjust the amount of hot sauce to suit your taste.—Kathy Smuz, Clearwater, Florida
  • Total Time
    Prep/Total TIme: 20 min.
  • Makes
    2-1/2 cups


  • 1 round loaf (1 pound) pumpernickel bread
  • 1/2 pound smoked salmon fillet
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup 2% milk
  • 3 green onions, chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 1/4 cup capers, drained
  • Assorted fresh vegetables


  • Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
  • In a food processor, combine the salmon, cream cheese, milk, onions, lemon juice, Worcestershire sauce and pepper sauce; cover and process until smooth. Stir in capers.
  • Fill bread shell with salmon dip. Serve with vegetables and reserved bread cubes.

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  • Linda
    Sep 18, 2019

    This identical recipe was first printed in Bon Appetit Magazine, October 1996, page 107, entitled Smoked Salmon Spread with Pumpernickel Bread.

  • spiker1
    Oct 10, 2013

    This was great!