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Leek and smoked salmon dip



600 g

  • 1 leek, white part only (approx. 180g), sliced
  • 1 Garlic clove, peeled
  • 30 g Butter
  • 20 g extra virgin olive oil
  • 1 lemon, juice and finely chopped zest
  • 30 g dry white wine
  • 250 g Cream Cheese, Cubed
  • 180 g hot smoked salmon, (thick cut), skin removed and shredded with your fingers
  • 1 tbsp dill or chives, finely chopped, plus extra to garnish

Recipe's preparation

  1. Add sliced leek and garlic into bowl. Chop 2 sec | SP 5.

  2. Add butter, oil, lemon zest and sauté 10 min | 100°C | SP 1.

  3. Add wine & lemon juice and cook 4 min | Varoma | SP 1.

  4. Let cool to room temperature. Season with salt & pepper and process 10 sec | SP 7.

  5. Add cream cheese and slowly combine 10-20 sec | SP 4 until smooth. Scrape down sides.

  6. Add shredded salmon and chopped herbs, season with salt & pepper, and combine 10 sec | Counter-clockwise operation | SP 3 until evenly mixed.

  7. Keep refrigerated in an airtight container for up to 1 week. Serve sprinkled with chopped herbs.


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This recipe is from my latest Thermomix Varoma Passions class.

Visit my website //urbanprovider.com.au/ to find out more.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Thank you Nico for this

    Submitted by The Kissell Clan on 3. May 2015 - 19:03.

    Thank you Nico for this delicious recipe! It does take a little extra prep time but worth every mouthful. This dip was a definite winner at our most recent party. I used BOTH fresh chives and dill and used 3 TBSP of dill(because it is a marriage with salmon).  I only used half the lemon zest and omitted the wine. It was a bit firm from being chilled so I would recommend it is brought to room temp before serving. I ate the leftovers stirred through Linguine pasta. A M A Z I N G. Yum!

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