I just realized this is the second consecutive recipe I’ve posted that features a bowl or scoop of something somewhat shapeless, creamy-textured, light-but-rich-tasting, and cool. The weather is heating up and it seems my palate is sending me subliminal messages. Hell, I don’t know why I bother to resist, I might as well just have a bowl of ice cream for dinner and call it a day. Or – I could be quite happy with this Smoked Salmon Spread, a pile of buttery crackers, and an icy cold glass of rosé.
This spread makes a very easy yet sophisticated nibble with drinks before dinner, and looks gorgeous as part of a party appetizer buffet, with its subtle blush color complemented by a sprinkle of minced green herbs. Dill is classic with salmon and would work well here; I had chives growing in my garden so I opted to use them instead.
Some recipes for Smoked Salmon Spread will have you blending the spread – including the salmon – in the food processor for more of a homogenous texture. I like to see the bits of salmon in the spread, so I use a mixer to blend all the smooth ingredients first, then mince the salmon by hand and gently fold it in.
I prefer Scottish smoked salmon but you can use whatever you like or what’s available where you are, as long as it’s cold smoked (lox-style), not the drier, flakier hot smoked type. Different types of smoked salmon can vary quite a bit in terms of saltiness, so I haven’t specified an amount of salt to use – you’ll have to add what you feel is needed based on the saltiness of your salmon and your personal taste. However, it’s very important to let the spread sit in the refrigerator for at least an hour before you taste it and determine whether to adjust the seasonings – it needs that time for the flavors to meld and develop. The first time I made this I tasted it as soon as I’d mixed it and was disappointed, thought it was lacking in flavor. So I made the mistake of adding salt, and then an hour later it tasted overpoweringly salty.
Making this ahead and what to do with leftovers:
- Make this Smoked Salmon Spread at least an hour ahead to give its flavor time to develop. It will keep in the fridge for 5 days, so you can make it further ahead or keep leftovers within that timeframe.
- Enjoy the leftovers of this spread on repeat as an appetizer or snack with crackers or crudités. Slather it on a bagel in place of cream cheese and lox. Make a tea sandwich out of it by spreading a thin layer on soft bread topped with thinly sliced cucumbers and a scattering of fresh dill. Cut off the crusts, cut the sandwiches into triangles, and serve with iced tea for an old-timey lunch or afternoon snack on a hot summer day.
To see this dish as part of a country French spring dinner menu, read the post for Saturday May 15, 2021.
Smoked Salmon Spread
Ingredients
- 8 ounces cream cheese, at room temperature
- ¼ cup sour cream
- 2 tablespoons heavy cream
- 2 teaspoons fresh lemon juice
- One dash of Tabasco, or more to taste
- 4 ounces cold-smoked salmon, finely chopped
- 2 teaspoons chopped fresh dill or chives, divided
- Kosher salt, to taste, optional
Directions
- Step 1 Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, and blend with either the stand mixer or a hand-held mixer until smooth. Add the sour cream, heavy cream, lemon juice and Tabasco and blend briefly just until everything is combined and the mixture is smooth.
- Step 2 Add the smoked salmon and 1½ teaspoons of the dill or chives. Fold by hand to combine. Chill for at least one hour or overnight.
- Step 3 Taste the spread and add more Tabasco, and/or kosher salt if needed, to your taste. Transfer the spread to a serving bowl and sprinkle with the remaining ½ teaspoon of dill or chives.
