Rachel Gaffney’s Burren Smoked Salmon Dip

Burren Smokehouse salmon dip Rachel Gaffney recipeWe owe this recipe to Irish-American chef Rachel Gaffney who made an easy-to-follow video for the recipe. Find both – a link to the video and the written recipe – hereunder.

Video: cick here to watch Rachel Gaffney making the dip


1 tablespoon horseradish
250g / 8 oz Burren smoked salmon, sliced into pieces
cream cheese
1 tablespoon cream
4 tablespoons chopped chives
1/2 fresh lemon
cracked black pepper
kosher salt
olive oil
pita bread or falt bread


In a mixer bowl, beat the cream cheese until soft, add pepper, juice of half a lemon and chives.

Gently add salmon, turning lightly with a spatula.

Slice your bread and brush lightly with extra virgin olive oil and sprinkle with kosher salt. Bake in a pre-heated oven or toaster oven until golden brown.

Serve with the salmon dip.

Click here to download the recipe

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