Smoked Salmon Spread

There is definitely something about a pale pink dip or spread that is very happy-making. It’s like spring in a bowl, or like a bridal shower is about to spontaneously burst into existence.

Salmon Spread

This is definitely a spread to tuck into the mental file for the next time you have any extra cooked salmon on hand.   Simply cooked salmon, to be more specific – this isn’t the recipe to grab when you have a filet of honey hoisin salmon lingering in the fridge.  But any salmon from plain poached to one cooked with some light herbs will work just fine.

Salmon Spread with Fresh and Smoked Salmon

What’s delicious and different about this easy salmon spread is that it’s not just based on smoked salmon or fresh salmon, but a combo of both. I was inspired by the salmon rillettes I has the thrill of enjoying at Eric Ripert’s famous, award-winning NY seafood restaurant Le Bernardin. It is offered at the beginning of the meal there to guests, and it’s one of the best things I have ever eaten. This is my version.

Salmon Spread

 I would also think about adding a few big pinches of minced fresh basil, tarragon or thyme to this dip.  Pink AND green. Old school preppy.

Salmon Dip

If you want to turn this into a dip, just drizzle in a bit of milk or cream as you give it the final mix, until it reaches the desired consistency.

How to Serve Salmon Spread

You could serve this already dolloped and spread on crostini or sliced baguettes, or let people assemble their own. My favorite way to serve it is with thick crusty slices of baguette or another long crispy loaf. Try sliced ciabatta as well.

Salmon Spread

How to Make Salmon Spread with Mayo:

Place the salmon in a pot, add cold water to cover plus the shallots or onions, 1 teaspoon of salt, cover the pot, and bring to boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 5 minutes. Remove from the liquid and cool completely. Remove the skin if necessary, and use your fingers to flake it into small chunks.

Place the mayonnaise, scallions, lemon juice, and lemon zest in a medium bowl. Stir to combine everything well, until fairly smooth.

Salmon Spread

Season with salt and pepper. Add the flaked cooked salmon and the diced smoked salmon to the bowl, and gently fold everything together until well combined.

Salmon Spread

Cover and refrigerate for at least 1 hour and up to one day to chill.

Serve the spread in a small bowl, surrounded by baguette slices, crostini and/or endive leaves.

Salmon Spread

Salmon Spread: Made with fresh and smoked salmon, this spread comes together super fast, and is a great appetizer to pair with cocktails.

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Other Salmon Appetizers:

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Salmon Spread

Made with fresh and smoked salmon, this spread comes together super fast, and is a great appetizer to pair with cocktails.
Yield: 8 Servings
Diet: Gluten Free

Ingredients

  • 1 pound fresh salmon
  • 2 shallots or 1 onion , roughly chopped
  • 1 teaspoon kosher salt plus more to taste
  • cup mayonnaise
  • 2 scallions trimmed and minced (white and green parts)
  • 1 teaspoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • Freshly ground pepper to taste
  • 3 ounces smoked salmon , diced or roughly chopped
  • Baguette slices, crostini (see Note) or endive leaves

Directions

  • Place the salmon in a pot, add cold water to cover plus the shallots or onions, 1 teaspoon of salt, cover the pot, and bring to boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 5 minutes. Remove from the liquid and cool completely. Remove the skin if necessary, and use your fingers to flake it into small chunks.
  • Place the mayonnaise, scallions, lemon juice, and lemon zest in a medium bowl. Stir to combine everything well, until fairly smooth. Season with salt and pepper. Add the flaked cooked salmon and the diced smoked salmon to the bowl, and gently fold everything together until well combined. Cover and refrigerate for at least 1 hour and up to one day to chill.
  • Serve the spread in a small bowl, surrounded by crostini and/or endive leaves.

Notes

Note:

To make basic crostini:
1 baguette, sliced 1/3-inch thick (about 20 slices)
1/4 cup olive oil
Kosher salt to taste
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
2. Brush each of the baguette slices with the olive oil and place them side by side on the baking sheet. Sprinkle lightly with salt.
4. Bake for about 5 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.

Nutrition Information

Calories: 78kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 338mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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