Smoked Salmon Spread

Total Time:
1 hr 25 min
25 min
1 hr

1 1/2 pints

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh dill
  • 1 teaspoon prepared horseradish, drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

View All

More Recipes and Ideas
Loading review filters...

    103 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    Very good but needed more salmon. Wish I had read that first! Will def make again!
    delicious and so easy to whip together
    I agree that this tastes Fabulous! I do have a question- How long will this keep? For instance- I have to attend a Business meeting and bring appetizers. It's a 4 hour drive away, and I will be driving up the day before the meeting is scheduled. If I make this the night before I leave, transport it in an ice chest and refrigerate upon arrival, will it make it to the 3pm meeting the next day? Thanks all!
    Absolutely fantastic! A summer meal all by itself. Like the reviewer before said, garnish with thin sliced red onion and capers. Add in red grapes and a good crusty baguette and it makes for perfect summer evening snacking.
    This was fantastic! I made toasted crostini type bread slices, and served this spread with finely diced red onions and capers to sprinkle on top. Yum!
    This recipe is a MUST try! A huge hit among flight attendants!
    This is a great smoked salmon spread, and it was a huge hit with my fooodie crowd We just got back from Alaska, and I racked up on smoked salmon. The fresh dill is a must. I prefer more horseradish than the recipe calls for. Thanks Ina!!
    Never made a salmon spread but had some smoked salmon and needed an appetizer for a party. Always had success with all of Ina's recipes i've tried, so of course she was my go to and did not fail. This was SO YUMMY! Followed her recipe exactly, except left out salt, my smoked salmon was a little salty to start with. 
    Thank you so much Ina, you made me feel like a star with the compliments I received from this appetizer!
    We have a friend in Alaska that sends us the side trim cuts of smoked Alaskan salmon. I decided to give this recipe a try using 8 ounce package of the side trim. WOW.....the spread turned out so good that my husband and I are having it on crackers with wine for dinner tonight! I spilt the recipe into 2, and added finely chopped jalepeno peppers to 1/2. The addition of the peppers really perked it up!
     I did not add any of the salt the recipe calls for as the extra salmon was enough salt. I am going to use this recipe for one of the appetizers at my sisters wedding in August.
    Out Of This World ! This recipe was a home run, hit every bell and whistle with my guests. I served it with some TownHouse crackers and whoala ! I followed the recipe to the Tee, but added a little bit more salmon. Thanks Ina for yet another great recipe !
    The dip was well-received! I didn't have dill (fresh or dried, so I used green onion and parsley per the other reviewers' suggestions. I also did not have prepared horseradish and substituted it with Dijon mustard (about 1 teaspoon, which was good, and a little cayenne pepper to add a nice, subtle kick. I used 4 oz. smoked salmon, but agreed with some of the other reviewers that it could use more--about 2 to 4 oz. additional. Very little salt was needed as the salmon was pretty salty already. I prefer thinly sliced baguette bread instead of crackers because the bread is softer and tastes fresher. Making the dip the night before also helped bring out the flavors.
    Quite delicious! I used a food processor with metal blade and substituted parsely for the dill (didn't have any, and smoked sturgeon for the salmon. Will definitely make it again.
    I have made this several times for family gatherings. It is delicious and the dill compliments the salmon quite well. We had it again today for Thanksgiving. Always a hit! I've never tried to double the salmon, but imagine that would be good. It really is so quick and easy to put together. I always make it the day before serving it, as it seems to be more flavorful. Thanks, Ina, for another winner!
    Based on the comments, I used double the amount of salmon. Used with a smoke flavored cracker which is a nice combination. Would make it again. Appreciate the reviews, they're very helpful to read before diving in. This recipe is easy, quick and delicious.
    Always a go-to for any party, and I usually double the recipe if on the weekend. Mix in some of the leftover spread into slowly scrambled eggs, serve with bagels and will be the Brunch Rock Star forever after that meal!
    As always, Ms Garten's recipes work. I have made this dish several times, always to rave reviews. It is now one of my staples! NOTE 1: The recipe seems to be an extender for pricey smoked salmon (understandable. I have often made it, however, when we had leftover smoked salmon, so we wanted to use up the salmon. For this reason, I've doubled the amount of salmon, and everyone prefers it this way (though the original reoipe is also yummy. NOTE 2: The sour cream is necessary to keep the spread soft enough to spread/dip easily. If you start with room temp cream cheese and serve the spread straightaway, the sour cream is not necessary. If you are going to chill the spread prior to serving, the sour cream is necessary for proper consistency.
    Great to bring to a party!
    The Recipe came out pretty good. I mixed it in a kitchen aid blender on low-med. I squeezed in half a lemon and that was too much. I smoked the salmon myself and put in around 5 ounces. I also added in 1/2 tablespoon of chives. I agree with other reviews and lessen the salt a bit next time due to the saltiness of the smoked salmon. I also used low-fat cream cheese and sour cream and it was still tasty.
    Easy to make. I used the Norwegian salmon as was recommended and it was not too salty. I added a small amount of capers and finely chopped shallots. I will make it again.
    Fabulous! Super easy. Perfect for that last minute appetizer. I added some fresh chives and capers. Omit the salt, as the smoked salmon is salty enough.
    Very good salmon dip recipe.
    Fantastic, easy to make, made it many times, always a hit with our guest and have pased it on 
    to all who had this wonderful Spread and asked for the recipe.
    Amazing taste and so easy to prepare! Thanks Ina - your recipes never fail and taste great! I made this dip, following the recipe to a T, for an office lunch and everyone enjoyed it.
    This is a great spread. I gave it 5 stars but did make some changes. I added a chopped scallion (think I'll add chives next time. I added the zest from a lemon, a pinch of cayenne and Old Bay. I mixed everything together with the electric mixer and then stirred in the salmon with a spoon. I wanted the salmon pieces a little larger. Yummy!
    Very good recipe! I added some chopped scallions and some extra pieces of smoked salmon in afterward as well. I would recommend not adding salt until you taste it though. My smoked salmon was a bit salty to begin with and it didn't need as much salt as was called for. Will definitely make again, thanks Ina!
    Loved the creaminess. Will definitely make again.
    I absolutely LOVE this recipe. It is incredibly easy - as are most of Ina's recipes - and yet elegant. I add about 2 T. finely chopped scallion tops, which gives it a nice, springy zing. This is one of my top party favorites!
    I make this every year at our holiday party, and it's still a hit year after year. So easy to make!
    This was a another party hit from Ina. I followed it exactly, plus added: 2 chopped scallions, including the green stems; 1 tablespoon of chopped capers, since mine were large berries. Excellent on seasoned and toasted baggett medallions.
    Wow! This was so easy to make and tasted so good! As always, you're the best, Ina!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Healthy Grilling & Summer Recipes