Tinned Fish Snack Plate

Name: Tinned Fish Snack Plate with Dill Dip
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (3.75 oz) can smoked salmon; 1 (3.75 oz) can sardines with hot peppers; 4 oz cream cheese, softened; 1/4 cup white onion, finely chopped; 1 tbsp fresh dill, chopped; 1/2 mini cucumber, sliced; 10 rosemary sea salt crackers, or to your liking; 4 pickled yellow chili peppers, or to your liking; 4 sprigs fresh mint leaves

This tinned fish snack plate combines smoked salmon and spicy sardines with a creamy dill and onion dip, fresh vegetables, and crackers for an impressive yet effortless appetizer. It requires no cooking and comes together in minutes.

🌍American 🏷️Tinned fish 🏷️Sardines 🏷️Smoked salmon 🏷️Snack Appetizer

🏷️

🏷️Snack board

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dianakonfederatonTikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by dianakonfederat

-0:00

dianakonfederatonTikTok

Ingredients

1 (3.75 oz) can smoked salmon
1 (3.75 oz) can sardines with hot peppers
4 oz cream cheese, softened
1/4 cup white onion, finely chopped
1 tbsp fresh dill, chopped
1/2 mini cucumber, sliced
10 rosemary sea salt crackers, or to your liking
4 pickled yellow chili peppers, or to your liking
4 sprigs fresh mint leavesoptional

9 Ingredients

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Instructions

1
Prepare the creamy dip by combining softened cream cheese with finely chopped white onion and fresh dill in a small bowl. Mix until well combined.
2
Prepare the other accompaniments. Slice the cucumber and place it in a small bowl, optionally with fresh mint leaves.
3
Arrange the snack plate. Open the tins of smoked salmon and sardines. Place them on a platter alongside the bowls of dip and cucumber, crackers, and pickled peppers.
4
To serve, assemble a bite by placing a piece of tinned fish on a cracker. Top with a small amount of the creamy dip, a slice of cucumber, and a pickled yellow chili pepper, if desired.

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Tips & Notes

Pro tips

Let cream cheese soften at room temperature for 15–20 minutes before mixing to ensure a smooth, lump-free dip.
Arrange the snack plate just before serving so crackers stay crisp and fresh herbs don't wilt.
Taste the dip and adjust salt and dill to preference, as tinned fish already adds saltiness.
Pat the cucumber slices dry with paper towels to prevent them from making crackers soggy.

Substitutions

Smoked salmon → canned mackerel or trout (similar richness and smoke)
Sardines with hot peppers → canned anchovies or spiced tuna (adjust heat to taste)
Fresh dill → fresh tarragon or chives (for a different herbaceous note)
Pickled yellow chili peppers → roasted red peppers or jalapeños (changes flavor profile but maintains acidity)

Storage & make-ahead

Assemble the plate fresh; store leftover dip covered in the refrigerator for up to 2 days. Tinned fish keeps unopened in the pantry; once opened, transfer to an airtight container and refrigerate for up to 2 days.

Common Questions

Can I make the dill dip ahead of time?

Yes, prepare the dill and onion dip up to 1 day in advance and store it covered in the refrigerator. Assemble the plate just before serving to keep crackers crisp.