The first time David and I had salmon spread was at Nana’s Irish Pub in Middletown, Virginia. This restaurant is a family-owned restaurant and pub, filled with the tastes, sounds, and experiences of our Irish heritage. The food there is amazing and it’s a great place to visit. So go if you are ever in the Shenandoah Valley area of Virginia.
How to Make Salmon Spread:
Even though we could go the Nana’s and enjoy salmon spread any time, I thought it would be fun to make some at home. It’s perfect to enjoy with friends on one of our winery outings.
I looked up recipes online. What I found were that a lot of the recipes called for more cream cheese than salmon making the spread too thick and creamy for our liking. I adapted a recipe so that the ratio of cream cheese to salmon is more equal allowing the smokiness of the salmon to really come through the heavy thick cream cheese. Fresh herbs and lemon juice brighten up the spread while the addition of Worcestershire and hot sauce bring it all together with a hint of spice.
This quick creamy and delicious spread is so easy to make. However, the cream cheese needs to be at room temperature so that it is easier to combine with the other ingredients. Allowing the cream cheese to come up to room temperature is the hardest part of this recipe. You may not have the time or you may have forgotten to take the cream cheese out of the refrigerator.
Never fear! There is a solution to this problem.
If you forget to soften the cream cheese (or you are in need of a quick appetizer for unexpected guests) you can blend the cream cheese with a food processor. This will warm it up and it will combine with the other ingredients a little easier.
Some recipes actually say to blend all of the ingredients in the food processor. I do not recommend that. I feel the presentation is better when you can actually identify the ingredients in the spread. It’s kind of like eye candy. To combine the salmon spread, stir all of the ingredients together with a large spoon or spatula. Once the ingredients are well incorporated, gently fold in the smoked salmon. If the spread is too stiff, add a little more cream or lemon juice to help thin it up.
Serving Salmon Spread:
Crackers are the obvious choice when serving salmon spread, but you could also serve the spread with bread. My favorite pairing for this salmon spread is bagel crisps, which is a play off the iconic bagels and lox combination.
Low-Carb Serving Option:
If you are looking for a low-carb solution, cucumber slices will pair with the salmon spread beautifully!
Refrigerate unused portion for 1 to 2 days. After that, the dill and green onion start to take over the flavor of the salmon.
The next time you need a delicious appetizer I sure hope you will share this creamy and delicious smoked salmon spread at your next party or gathering of friends or family.
- 8 ounces cream cheese softened
- 12 ounces smoked salmon torn into bite-sized pieces
- ¼ cup capers or to taste
- 2 tablespoons chopped green onion optional
- 1 ½ teaspoons fresh dill chopped
- ¼ cup heavy whipping cream
- 3 dashes Worcestershire sauce
- 3 drops hot sauce or to taste
- 2 tablespoons fresh lemon juice
- Crusty bread crackers, bagel crisps or cucumbers, for serving
- Let the cream cheese soften overnight or use a food processor to soften it completely if in a time crunch.
- Stir the capers, green onion, dill, cream, Worcestershire sauce, hot sauce and lemon juice into the softened cream cheese until smooth and creamy.
- Add in the salmon and carefully fold it in until well combined, trying not to tear it or make it any smaller than bite-size pieces.
- Serve with crusty bread, crackers, bagel crisps or cucumber slices.
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