This recipe was originally published in my Local Flavor column for The Juneau Empire. You can view the article here.
There are many ways to make salmon spread but, at least in my mind, this is the ultimate. Addicting, easy, and luxurious. Popular go-withs for salmon spread are buttery crackers (I like Late July Organic’s Classic Rich Crackers because they’re light yet sturdy), pumpernickel cocktail bread, bagel chips, or Lavosh-style flatbread.
- 8 ounces smoked wild Alaskan salmon (use hot smoked, aka “kippered” salmon, NOT lox)
- 4 ounces cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon Louisiana-style hot sauce
- 2 tablespoons capers, drained and roughly chopped
- 2 tablespoons chopped walnuts (optional, but they add some nice texture)
- 2 tablespoons cream horseradish
- 2 tablespoons finely chopped dill, plus extra for garnish (or fresh chives)
- 1 teaspoon lemon juice
- 1/8 teaspoon freshly ground pepper
1. Break the salmon into small pieces, discarding skin and bones. Set aside.
2. Place the cream cheese in a medium, microwave-safe mixing bowl. Microwave on high, 30 seconds or until softened.
3. Add all remaining ingredients (except salmon) to the cream cheese and stir to combine. Add flaked salmon and using a rubber spatula, fold into mixture until thoroughly coated.
4. Place in a serving dish, and garnish with extra dill. Keep refrigerated until ready to serve. May be made 1 day in advance.