Scrumptious smoked salmon spread

Easy make-ahead treat transforms ordinary smoked salmon!

I’m a sucker for those great spreads and dips sold at delis and specialty food shops. This spread is modeled after a favourite one I used to purchase often but since it’s made with ordinary, grocery store smoked salmon (the thin packages available in the frozen fish department), it’s a lot more economical. I love how easy it is to prepare and best of all, you can make it up to 48 hours before serving, or freeze for longer storage. It’s a huge hit whenever I offer it to friends and family.


  • 4 ounce (120 grams) package of smoked salmon, thawed
  • 2 tablespoons (30 mL) butter, softened
  • 2 tablespoons (30 mL) cream cheese, softened
  • 1/4 cup (60 mL) finely chopped green onions or chives
  • 1 tablespoon (15 mL) freshly squeezed lemon juice
  • 1 teaspoon (5 mL) Dijon mustard
  • 1 tablespoon (15 mL) heavy (35%) cream
  • few grinds fresh black pepper
  • garnish: sprigs of fresh dill


  • Pulse all ingredients except dill together in a food processor until thoroughly blended.
  • Transfer to a serving dish; cover with plastic wrap and refrigerate for at least one hour to allow butter and cream cheese to firm up and help the mixture solidify a little.
  • To serve, garnish with dill.

Makes approximately 2 cups (500 mL) of spread.

Smoked salmon spread

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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