Smoked Salmon 7-Layer Dip
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This sophisticated smoked salmon 7-layer dip is a vibrant, modern take on a classic party favourite. Combining flaky hot-smoked salmon with tangy goat cheese, zesty lemon, and a kick of beet horseradish, it offers a beautiful balance of savoury and sharp flavours. The addition of crunchy radishes and salty capers provides a wonderful contrast in texture, making every bite interesting. It is a stunning centrepiece for any gathering, especially when served on a platter with crisp seasonal vegetables.
As a high-protein appetiser, this dish is as nutritious as it is impressive. Using hot-smoked salmon ensures a firm texture that holds up well in layers, while the vibrant pink hue from the horseradish adds a subtle pop of colour. Serve this dip chilled with Belgian endive leaves for a gluten-free option, or with traditional pumpernickel bread and bagel crisps for a more substantial snack.
Ingredients for Smoked Salmon 7-Layer Dip
110g cream cheese
60g fresh goat cheese
45ml prepared beet horseradish
2 teaspoons finely grated lemon zest
450g hot-smoked salmon, skin removed, flaked, divided
2 large radishes, trimmed, finely chopped
50g finely chopped red onion
80g drained capers, chopped
3 tablespoons finely chopped chives
2 Belgian endives, leaves separated
Bagel chips or pumpernickel bread (for serving)
How to make Smoked Salmon 7-Layer Dip
Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 450g ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won’t be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavours meld.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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