Sunday, April 4, 2010

Smoked Salmon Spread

Last summer, we got together regularly with two other couples for what I like to call "Barbecue Club." Every few weeks, we would take turns hosting gatherings to which everyone brought their own meat to grill (and beverages, of course) while the appetizers and sides were a shared responsibility. It was a fun and no-pressure way to have frequent dinner parties.

Therefore, as this weekend's temperatures hit the high teens, I was delighted that we resurrected Barbecue Club. As Jeff prepared a spice rub for the steaks he bought at the farmers market that morning, I whipped up the appetizer I had agreed to provide: a smoked salmon spread.

Atlantic smoked pepper salmon was on sale at my grocery store, so I took advantage. I combined roughly equal amounts of flaked salmon and a mixture of cream cheese, mayonnaise, and fresh lemon juice by hand, folding in green onion, fresh dill, and pickled capers for extra flavour. Once it was well blended, I gently folded in more salmon flakes for a chunkier texture.

I let the spread sit for a couple of hours before tasting it. It was delicious! Very rich, creamy, and full of great flavour. I served it with an assortment of fancy crackers, but it would also be perfect on rice crackers, crostini, rye toasts, or even on lettuce leaves or cucumber slices.

Whether served at an elegant cocktail party indoors or a casual outdoor gathering with your pals next to a hot grill (my preference), this smoked salmon spread is a great way to kick off an evening of good food and conversation. I can't wait for all the delicious meals that I'll be having in good company thanks to the arrival of nice weather!

Smoked Salmon Spread: The Recipe
Amanda's notes: If you can't find smoked pepper salmon, just add plenty of freshly cracked pepper to the spread.

150 g smoked pepper salmon, flaked, divided
3/4 block of cream cheese, softened 
2 tbsp mayonnaise
2 tbsp fresh lemon juice
2 green onions, finely chopped (including green parts)
2 tbsp fresh dill, chopped
1 tbsp pickled capers, drained, roughly chopped

Combine cream cheese, mayonnaise, and lemon juice in a bowl, working with a spatula until very smooth. Mix in 3/4 of the flaked salmon until smooth. Fold in green onions, fresh dill, and capers until incorporated. Gently fold in the rest of the flaked salmon, until just mixed through. 
Let spread sit in the fridge for at least a couple of hours. Garnish with a sprig of dill, and serve immediately with a selection of crackers, rice crackers, crostini, rye toasts, or mound onto lettuce leaves or cucumber slices. Enjoy!


  1. what a great combination of flavors. I buy the cracked pepper salmon all the time... now it will serve a new purpose! you are my inspiration :) :)

  2. I will look for that pepper salmon; sounds so good and I like to eat smoked salmon every now and then; your recipe sounds wonderful and easy.

  3. This looks so good, I love smoked salmon!

  4. Aw, how nice, Mom! :) Enjoy!

    Thanks, tasteofbeirut. It is super easy, but doesn't taste like it is. :)

    Hi, Bryan, thanks for stopping by! I love it, too, and I think this is a great way to eat it.

  5. This looks wonderful, smoked salmon is wonderful as a dip- have you ever tried smoked trout? also awesome

  6. Hi Camilla! Thanks! No, I haven't tried smoked trout. Thanks for the recommendation, I surely will.

  7. Mmmmmmm this salmon dish looks amazing!

  8. Can I use canned salmon for this recipe along with liquid smoke instead of trying to get fresh smoked salmon?
    Thank you

  9. Yum! I never thought about adding capers but will definitely give it a try in my recipe: