Smoked Salmon Spread with Pickled Onions

Posted by : Wild For Salmon   /  

An easy, flavorful dip! Goes great on a bagel or crackers!

Prep Time: 7 minutes

Yield: 4-6 servings

Each pack of Smoked King Salmon is about 8 ounces. This recipe calls for half a pack, but you can double the recipe for "Smoked Salmon Spread" to use the whole pack, or save the rest for adding to salads or pasta. Store the spread in a container in the refrigerator and use in 3-5 days. The spread pairs especially well with these quick-pickled onions, adding an acidic pop that cuts through the cream cheese.


Smoked Salmon Spread:
    • 1 (8-oz) block cream cheese
    • 3 tablespoons plain yogurt
    • 4 oz Smoked King Salmon
    • (optional) 1 tablespoon tarragon, dried
    • 1 tablespoon lemon zest
    • 1.5 teaspoons lemon juice, freshly-squeezed
    • freshly ground black pepper, to taste
Quick Pickled Onions:
  • 1 medium red onion, very thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon honey
  • 1.5 teaspoons salt


For Smoked Salmon Spread:

  1. In a medium bowl, use a fork to beat together the cream cheese and yogurt until you have a smooth, soft consistency.
  2. Break up the smoked salmon with a fork and add it to the cream cheese mixture, stirring it in until evenly distributed.
  3. Stir in the tarragon, lemon zest, lemon juice and black pepper.

For Quick Pickled Onions

  1. Add the onions, apple cider vinegar, honey and salt to a jar.
  2. Seal tightly with a lid. Shake vigorously.
  3. Allow to sit for at least 10 minutes before using. Transfer to the refrigerator and use as needed for up to 6 months. The onions will get increasingly pickled and better with time.

Allergens: dairy, fish

smoked salmon


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