This Salmon Spread is everything you want in a party starter—creamy, flavorful, and effortlessly classy. It blends tender poached (or baked) salmon with savory smoked salmon, all stirred into a tangy, herbed mayonnaise base. Served with crusty bread, crostini, or even endive leaves, it’s a perfect appetizer for cocktail parties, brunches, or anytime you want to impress with minimal effort.
Why You’ll Love This Salmon Spread
- Elegant but Easy: Just a quick mix of pantry and fresh ingredients.
- Make-Ahead Friendly: Preps beautifully the day before and gets even better as it chills.
- Great Use for Leftover Salmon: A smart and delicious way to repurpose cooked salmon.
- Crowd-Pleasing Flavor: The mix of fresh and smoked salmon gives it a balanced, layered taste that feels restaurant-worthy.
Ingredients You’ll Need
- Fresh Salmon: Baked or poached works best. Leftovers are ideal!
- Smoked Salmon: Adds that signature salty-savory punch. Use high-quality if you can.
- Mayonnaise: The creamy binder that brings everything together.
- Shallots or Onions: Adds subtle sharpness. Use whichever you prefer.
- Scallions: For flavor and a little pop of green.
- Lemon Juice & Zest: Brightens everything up.
- Salt & Pepper: To taste.
- To Serve: Baguette slices, crostini, or endive leaves for scooping.
Optional Add-Ins and Variations
- Fresh Herbs: Dill, tarragon, basil, or thyme are excellent here. Dill especially complements the salmon beautifully.
- Salmon Dip Version: Add a splash of milk or cream to thin it out for dipping.
- Extra Creaminess: Mix in a bit of softened cream cheese for a richer texture.
How to Make This Salmon Spread
Poach the Salmon (If Needed):
Gently cook fresh salmon in lightly salted water or broth until just done. Let it cool completely, then flake it with your fingers into small pieces.
Make the Base:
In a large bowl, stir together the mayonnaise, lemon juice, lemon zest, finely chopped shallots (or onion), scallions, salt, and pepper until smooth.
Mix It All Together:
Add the flaked cooked salmon and finely chopped smoked salmon. Stir gently until everything is well combined.
Chill:
Refrigerate for at least 1 hour (or up to 24 hours) to let the flavors meld.
Serve:
Transfer to a serving bowl and place it on a platter with crusty bread, crostini, or endive leaves. Garnish with more herbs if you’d like.
Tips for Serving
- Perfect for Brunch: Pair with bagels, cream cheese, and capers for a spread your guests won’t forget.
- Holiday Appetizer: Looks beautiful on a grazing board with pickles, olives, and crackers.
- Make it Elegant: Scoop it into endive leaves or spoon it onto toasted rounds with a sprig of dill on top.
Storage Tips
- Refrigerate: Keep tightly covered in the fridge for up to 2 days.
- Make Ahead: This spread is even better after a few hours of chilling, so it’s perfect to prep the day before entertaining.
- Do Not Freeze: Due to the mayo and fresh fish, freezing is not recommended.
Final Thoughts
This Salmon Spread is the kind of recipe you’ll keep in your back pocket for everything from fancy brunches to relaxed wine nights. The combination of fresh and smoked salmon gives it layers of flavor, while the creamy, zesty base keeps it light and spreadable. Whether you’re entertaining or just want to elevate your weekday lunch, this one’s a keeper.
Salmon Spread Recipe
This Salmon Spread is everything you want in a party starter—creamy, flavorful, and effortlessly classy.
Ingredients
- 1 pound fresh salmon
- 2 shallots or 1 onion (roughly chopped)
- 1 teaspoon kosher salt (plus more to taste)
- ⅓ cup mayonnaise
- 2 scallions (trimmed and minced; white and green parts)
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest
- freshly ground black pepper (to taste)
- 3 ounces smoked salmon (diced or roughly chopped)
- Baguette slices or crostini (see Note; or endive leaves)
Instructions
- Place the salmon in a pot, add cold water to cover, plus the shallots or onions, 1 teaspoon of salt, cover the pot, and bring to a boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 5 minutes.
- Remove from the liquid and cool completely. Remove the skin if necessary, and use your fingers to flake it into small chunks.
- Place the mayonnaise, scallions, lemon juice, and lemon zest in a medium bowl. Stir to combine everything well, until fairly smooth. Season with salt and pepper.
- Add the flaked cooked salmon and the diced smoked salmon to the bowl, and gently fold everything together until well combined.
- Cover and refrigerate for at least 1 hour and up to one day to chill.
- Serve the spread in a small bowl, surrounded by crostini and/or endive leaves.
Notes
- Preheat the oven to 350 F. Line a baking sheet with parchment paper or aluminum foil.
- Brush each of the baguette slices with the olive oil and place them side by side on the baking sheet. Sprinkle lightly with salt.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 321Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 42mgSodium 713mgCarbohydrates 25gFiber 2gSugar 3gProtein 20g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
