Japanese Style Smoked Salmon Dip

Check out my REEL on how I did!

Japanese Style Smoked Salmon Dip

  • Prep: 10 min
  • Total: 15 min

  • Fish


- 100 gr smoked salmon (cut it into pieces)

For the sauce: 
- 1 tbsp sour cream 
- 1 tbsp mayo
- 1 tsp Sriracha (or to your taste)
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- black pepper (to taste)

N.B: I added half of the sauce and the rest on top as garnish.

For garnish: 
- Shichimi Togarashi (optional)
- spring onions (finely chopped)
- black sesame seeds


1. Cut the smoked salmon into pieces.

2. Then add all the ingredients to a bowl and mix well.

3. Serve the dip in a bowl or add in on a plate.

4. Garnish with some extra sauce, Shichimi Togarashi (optional), finely chopped spring onions and black sesame seeds. Serve with my Fried Seaweed Chips.

- Use raw salmon, tuna or white fish instead of smoked salmon.
- Give your dip a smoky flavour and add 1 tsp of Pimenton
- Use this filling in Sushi, Onigirazu, Poke Bowl or in a wrap.

If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!