Salmon and Cream Cheese Spread
Blitzed in a blender, salmon becomes an even pink paste that tastes of cream cheese with flavouring. Chopped with a knife and folded in by hand it stays in pieces you can identify on the tongue. The hour in the fridge is not for looks: that is when the dill and lemon spread through the cheese.
- Prep
- 15 min
- Rest
- 1 h
- Total
- 1 h 15 min
- Servings
- 8
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
Makes: about 400 g, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Let the cheese warm up
Take it out of the fridge 20 minutes ahead. Cold cream cheese does not mix — it breaks into lumps and the spread comes out uneven.
-
Step 2: Chop the salmon
Dice it at 5 mm. Knife, not blender: processed fish loses its texture and the spread turns into a uniform paste.
-
Step 3: Combine
Beat the cheese soft with a fork, stir in the lemon juice and zest, then the salmon, capers, dill and pepper.
-
Step 4: Taste for salt
It rarely needs any: both the fish and the capers are salted. If it tastes flat, add more lemon rather than more salt.
-
Step 5: Let it rest
Cover and chill an hour. It thickens, and the flavour becomes one thing instead of cheese and fish side by side.
Tips & variations
-
Tip
Salmon trimmings cost half what slices do and are better here: nobody sees a neat slice inside a spread.
-
Tip
Rinse the capers before chopping — they carry a lot of brine, and unrinsed they oversalt the whole bowl.
-
Variation
Smoked mackerel instead of salmon makes it smokier and cheaper. A teaspoon of horseradish makes it sharper, for rye bread.
-
Storage
Three days in a closed jar in the fridge. Do not freeze: cream cheese weeps water once thawed.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 190 kcal | 1,520 kcal |
| Protein | 9 g | 72 g |
| Fat | 16 g | 128 g |
| Carbohydrates | 2 g | 16 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
