Heat the olive oil in a skillet over medium high heat. Add the chopped onions and sauté until golden brown, about 7-8 minutes.
While the onions are sautéing, add the softened cream cheese, parmesan cheese and Gruyere cheese together in a small food processor. Pulse until well mixed.
Combine all of the ingredients into a bowl and gently stir.
Spray a small casserole dish with non-stick spray and pour the smoked salmon dip into the dish. Spread evenly.
Bake at 350 for 20 minutes. Serve warm.
Serve these with bread, pita, toasted chips, or with celery sticks.
Notes
Substitution Salmon: You can substitute homemade smoked salmon for packaged smoked salmon. Substitute Cheeses: Parmesan and Gruyere are wonderful together. If you want to cut down on the price, use white cheddar with the Parmesan. Crunch: Add breadcrumbs to the top to make a crispy and toasty topping. Substitute Smoked Fish: We used our Smoked Trout with this recipe. Caution About Adding Salt: There is salt in the smoked salmon so I tend to not add anymore. Storage: Store in the refrigerator for 2 days. Longer than that it will start to separate. Variations:
Change up the fish to steelhead or trout like we did in the Smoked Trout Dip. You can even mix in leftover shrimp and leftover crab together - think of this as any catchall you need
Omit the cream cheese and use mayonnaise instead
Use shallots instead of regular onion for a more mild flavor
Top it with bread crumbs or Panko for a little bit more crunch for each bite
Add in capers
Add in dill as it matches so well with salmon
Cook it on the grill instead of the oven for a little bit of outdoor char taste in the end