This Easy Smoked Salmon Spread is creamy, smokey, savory & little tangy. The spread is wrapped with a layer of thinly sliced smoked salmon, which looks very elegant. It’s an excellent appetizer or for a charcuterie board. 7 ingredients are all you needed!
A charcuterie board is always fun for a party. This Easy Smoked Salmon Spread is a little different than the usual components on a cheese board, but no doubt a great addition. I have actually made this spread long time ago, but life got busy and I forgot about it. All of a sudden, this spread popped into my mind last week. I thought it’s just the right recipe to share with you for the holiday season.
This spread is very easy. It’s almost all done in a food processor (or mix by hand). Add smoked salmon, lemon zest, lemon juice, chives and heavy cream to a food processor. Pulse until everything is pretty smooth. You can scoop it out and serve it in a bowl at this point if you like. Or you can make it looks extra nice by covering the spread with a layer of thinly sliced smoked salmon.
To do that, start of my placing a large piece of plastic wrap over a small ramekin. Then line the inside with a single layer of smoked salmon. Fill the inside with the spread. Cover with more smoked salmon. Collect the plastic wrap overhang and give it a gentle twist. The spread is now come together like a ball. Keep in the fridge for at least 45 minutes to set.
That’s it! Little smokey, creamy, and tangy. Excellent with buttery crackers or toasted baguette. I also love the spread looks nice and neat, which is excellent for a charcuterie board or just by itself with some crackers and capers. I hope you guys enjoy this appetizer. Let me know if you made it.
Happy Holidays to you and your family! Stay safe!
Easy Smoked Salmon Spread
- 7 ounces thinly sliced smoked salmon
- 3½ tablespoons heavy cream
- 1½ teaspoons lemon zest (about ½ lemon)
- 1 tablespoon fresh lemon juice
- 1½ tablespoons chives, plus more for garnish (finely chopped)
- Ground black pepper
- Capers (for serving)
- Crackers or toasted baguette (for serving)
- In an 8-oz round ramekin or bowl, line a large piece of plastic wrap on the inside with at least 2-inch overhang all around. Make sure the wrap is nicely fitted in the ramekin. Use about half of the smoked salmon to line the inside of the ramekin. A little overlap is ok and it's ok to have overhang (because you still need to wrap the top). Leave a little bit smoked salmon for the top part. If you see any holes, patch with a small piece of salmon.
- Transfer the rest of the salmon into a food processor. Add heavy cream, lemon zest, lemon juice, chives, a small pinch of salt and black pepper. Process in short bursts until the mixture is mostly smooth. Don’t over mix. If the mixture seems a bit too dry, transfer to a small bowl and stir in a little more heavy cream. Taste and adjust seasoning if needed. Spoon the mixture into the salmon ramekin. Pat down slightly. Cover the top with smoked salmon. Bring the plastic wrap together and give it a gentle twist. Keep the twist in place and transfer to the fridge and chill for at least 45 minutes.
- When ready to serve, lift the whole salmon piece out along with the plastic wrap. Carefully remove the plastic wrap. Turn the salmon spread upside down and place on a platter. Garnish with chopped chives and serve along with capers and crackers.
- It’s best to use smoked salmon that is thin and large. The ones I used were a bit thick and pretty small, which made it harder to wrap.
- If you don’t have a food processor, you can make the spread by hand too. Cut the salmon as fine as you can. Mince the chives. Whisk the heavy cream until thickened a bit, almost a soft peak. Stir in the rest of ingredients and mix well. That should do it.
- I like to serve this in a charcuterie board along with olives, fruit, and cheese. But you can serve by itself with crackers or sliced baguette too.
- This spread can be made a few hours ahead, but best to serve in the same day.
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