Smoked Salmon Spread with Cream Cheese, Dill and Lemon

The key to this recipe is the contrast between fresh and cured fish. Use the finished spread as a dip, smear it on toast for brunch, or spoon it into mini croissants for bite-sized party sandwiches.

Unlike some cream cheese–based spreads, this version is lighter, relying on sour cream (or crème fraîche), whole-grain mustard, lemon juice, and a touch of chives or red onion for freshness.

How to make it

This spread comes together quickly. The active time is short — most of the recipe is brief cooking and a short chill to let flavors meld. Follow these steps for the best texture and flavor.

• Poach the fresh salmon: Leave the skin on the fillet and pat it dry. Season lightly with salt, pepper and a pinch of dried dill if you like. Add about 1 cup of water to a large skillet and bring it to a boil. Place the fillet skin side down, cook uncovered at the boiling temperature for 1 minute, then reduce heat to medium-low, cover, and simmer 8–10 minutes. The fish is done around 125°F internal temperature. Transfer to a plate and let cool for a few minutes.
• Prepare the smoked salmon: While the fresh fillet cooks, remove the smoked salmon from its package and pat it dry. Chop it finely (about 1/4-inch pieces).
• Blend the base: Place the chopped smoked salmon into a food processor along with softened butter, sour cream, lemon juice, whole-grain mustard, a pinch of black pepper and the chopped chives or red onion. Pulse a few times until the mixture forms a coarse paste, scraping down the sides as needed.
• Combine with fresh salmon: Remove the skin from the poached fillet with a sharp knife. Flake the cooked salmon with two forks and fold it into the smoked-salmon mixture in a large bowl. Stir until combined and taste for salt and pepper, adjusting as needed.
• Chill before serving: Transfer the spread to a serving bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Refrigerate at least one hour to let the flavors marry. Before serving, bring it to room temperature for creaminess, then garnish with fresh dill, lemon slices or extra chives and serve with toasted bread, crostini, crackers or crisp vegetables.

If you prefer to serve the spread warm, reheat gently on low in short intervals until just warm. For best texture and flavor, serving at room temperature usually gives the creamiest result.

Recipe Tips

• Remove any visible pin bones from the fresh fillet with tweezers or a sharp knife before cooking.
• Keep the skin on while poaching to help the fillet hold together; remove it easily after the fish has rested a few minutes.
• Wait to add salt until after the spread has rested in the refrigerator—some smoked salmon is already quite salty.
• Let the spread sit at room temperature for a short time before serving; it becomes softer and more flavorful as it warms.

Substitutions

If you’re missing an ingredient, try one of these swaps:

• Use finely minced red, yellow, or white onion in place of chives (about 1 teaspoon).
• If you don’t have whole-grain mustard, Dijon works well; otherwise a splash of Worcestershire sauce or a little white vinegar can add tang.
• No sour cream? Use plain yogurt, crème fraîche, softened cream cheese, or a little mayonnaise.
• Substitute lime juice or a small amount of white vinegar if you don’t have lemon juice.
• No dill? Fresh parsley is a pleasant, mild alternative.
• Want heat? Add a pinch of cayenne or a few drops of your favorite hot sauce.

Make ahead and storage

• Prepare the spread up to three days in advance and keep it in an airtight container in the refrigerator.
• When ready to serve, stir, taste for salt and pepper, garnish and bring to room temperature for best texture.
• You can freeze the spread for up to three months in a freezer-safe container. Thaw in the refrigerator, then stir and adjust seasoning before serving.

Serving suggestions

• Serve with toasted baguette slices, crostini, crackers, or crisp vegetables such as bell pepper strips and cucumber.
• This spread is a lovely brunch item—try it on warm toast alongside Eggs Benedict and a Bloody Mary.
• For parties, spread it on mini croissants or sweet brioche buns with a leaf of crisp lettuce for easy finger sandwiches.

Smoked Salmon Spread

A flavorful spread made with poached fresh salmon and smoked salmon, softened butter, sour cream, and whole-grain mustard.

Equipment

• Food processor

Ingredients

• ½ pound (8 ounces) fresh salmon fillet
• ¼ teaspoon each: salt, black pepper, dried dill weed (optional)
• 1 cup water
• 4 ounces hot-smoked salmon
• 2 tablespoons butter, softened
• 3 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons whole-grain mustard
• 1 tablespoon finely minced green or red onion
• Salt and pepper to taste

Instructions

1. Pat the fresh salmon dry, remove any pin bones and leave the skin on. Lightly season with salt, pepper and dried dill.
2. Bring 1 cup of water to a boil in a large skillet. Place the fillet skin side down and cook uncovered at boiling temperature for 1 minute. Reduce heat to medium-low, cover and cook 8–10 minutes. Transfer to a plate and let rest about 10 minutes.
3. Chop the hot-smoked salmon into small pieces and place in a food processor with softened butter. Pulse a few times until combined.
4. Add the sour cream, lemon juice, mustard and minced onion to the processor. Pulse until the mixture forms a coarse paste, scraping the bowl as needed. Transfer to a large mixing bowl.
5. Remove the skin from the cooked fresh salmon, flake with two forks, and fold it into the smoked-salmon mixture. Stir to combine and adjust seasoning.
6. Press plastic wrap directly onto the surface of the spread and refrigerate at least one hour. Stir before serving and serve at room temperature or gently warmed.

Notes

If making ahead, poach the fresh fillet first and store it in an airtight container in the refrigerator until ready to finish. Add salt just before serving since some smoked salmon is already quite salty. Hot-smoked salmon has a richer smoky flavor than cold-smoked; choose according to your preference. You can substitute plain yogurt, softened cream cheese or mayonnaise for sour cream if desired. Adjust lemon juice to taste.

Nutrition Estimate

• Serving: 1 cup
• Calories: 391 kcal
• Protein: 37 g
• Fat: 26 g
• Sodium: 872 mg