The Best Smoked Salmon Spread Recipes

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SMOKED SALMON SPREAD



Smoked Salmon Spread image

Typically we serve this spread with breadsticks or crackers. But for a delicious change, put a spoonful onto some thick grilled slices of sourdough bread, then top it with a squirt of lemon and a few grinds of pepper. The creamy, pale pink spread, melting into the crevices of the crunchy toast is irresistible.

Provided by MarieRynr

Categories     Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 11

12 ounces cream cheese, at room temperature
1/3 cup sour cream
1 tablespoon fresh lemon juice
6 dashes Tabasco sauce
3 scallions, white and green parts, thinly sliced
3 tablespoons capers, rinsed and drained
8 ounces smoked salmon, coarsely chopped
3 tablespoons chopped fresh dill or 1 tablespoon dried dill
fresh ground black pepper
fresh dill, for garnish
crackers or breadstick, for serving

Steps:

  • Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
  • Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
  • Garnish with the dill and serve chilled or at room temperature with crackers.

SMOKED SALMON SPREAD



Smoked Salmon Spread image

Provided by Geoffrey Zakarian

Time 15m

Yield 6 servings

Number Of Ingredients 10

8 ounces smoked salmon, roughly chopped
1/2 cup mayonnaise
Freshly ground black pepper
3 ounces raw salmon, finely diced
1/2 cup creme fraiche or sour cream
1 shallot, minced
1 lemon, zested and juiced
1/2 cup minced chives
Kosher salt, optional
Crostini, for serving

Steps:

  • In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
  • Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
  • Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.

SMOKED SALMON SPREAD



Smoked Salmon Spread image

A delicious and easy spread that always gets many compliments. Serve it with somewhat bland crackers to taste the smoked salmon. You can add some chopped capers for more flavor, if needed. I usually serve this on a nice plate and put the spread in a mold before serving.

Provided by wahine

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 5m

Yield 9

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion

Steps:

  • In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 1.5 g, Cholesterol 63.4 mg, Fat 19 g, Protein 10.7 g, SaturatedFat 11.3 g, Sodium 452.8 mg, Sugar 0.1 g

THE BEST SMOKED SALMON SPREAD



The Best Smoked Salmon Spread image

The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.

Provided by Jay

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 10

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
6 ounces smoked salmon, chopped
¼ cup capers, or to taste
2 tablespoons chopped green onion
1 ½ teaspoons chopped fresh dill
¼ cup heavy whipping cream
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 squeeze fresh lemon juice

Steps:

  • Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g

SMOKED SALMON SPREAD



Smoked Salmon Spread image

"We're empty nesters now, and I've been experimenting to downsize recipes," shares Judith Mason of Bismarck, North Dakota. "This is a favorite." You can mix together the tasty topper in just 5 minutes, then pop it in the fridge a few hours before snacktime.

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 3/4 cup.

Number Of Ingredients 7

3 ounces reduced-fat cream cheese
1-1/2 teaspoons lemon juice
1 pouch (6 ounces) boneless skinless pink salmon
2 tablespoons finely chopped onion
1/2 teaspoon prepared horseradish
1/4 teaspoon Liquid Smoke
Assorted crackers

Steps:

  • In a small bowl, beat cream cheese and lemon juice until fluffy. Stir in the salmon, onion, horseradish and Liquid Smoke until blended. Cover and refrigerate for at least 2 hours. Serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

SMOKED SALMON SPREAD



Smoked Salmon Spread image

Provided by Ina Garten

Categories     appetizer

Time 1h25m

Yield 1 1/2 pints

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Steps:

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
  • If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams

FRESH AND SMOKED SALMON SPREAD



Fresh And Smoked Salmon Spread image

This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime.

Provided by Florence Fabricant

Categories     appetizer

Time 2h

Yield 4 cups, 8 to 12 servings

Number Of Ingredients 10

1 bottle dry white wine
2 tablespoons chopped shallots
1 teaspoon fine sea salt, plus more to taste
2 pounds fresh salmon fillet, fat trimmed, cut in 1-inch cubes
6 ounces smoked salmon, fat trimmed, cut into tiny dice
2 tablespoons thinly sliced fresh chives
1/4 cup fresh lemon juice
1 cup mayonnaise, homemade or prepared
1/4 teaspoon freshly ground white pepper
Toasted baguette slices, for serving

Steps:

  • Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over the fish just to stop the cooking. Drain well and refrigerate until cold, at least 1 1/2 hours. Discard the poaching liquid.
  • Place smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add sea salt to taste.
  • Refrigerate up to 6 hours, then serve with toasted baguettes.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 499 milligrams, Sugar 1 gram

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