Smoked Salmon Cream Cheese Spread

This recipe for classic smoked salmon cream cheese spread takes 5 minutes to make, with only a few basic ingredients. Briny, creamy, and brightened with fresh herbs, this salmon cream cheese will become a breakfast and brunch staple. Serve as a bagel spread, or as a satisfying dip for crackers and vegetables.

Prep Time5

Cook Time0

Servings: 1 cup (enough for about 6 bagels)

Calories: 868kcal

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Essential Equipment

▢
food processor
▢
Spatula (for scraping the bowl)

Ingredients

▢ 1 8-ounce package of cream cheese, slightly softened (preferably Philadelphia brand)
▢ 1 large, or two thin, scallion(s), green and light green parts only, sliced very thin
▢ 2 to 3 ounces smoked salmon, sliced
▢ 1 tablespoon fresh chopped dill, optional

Instructions

Combine the smoked salmon and cream cheese. In a food processor, pulse the cream cheese and smoked salmon until blended about 2/3 of the way, but small salmon chunks remain. Scrape the bowl.
PRO TIP: Cold cream cheese won't blend smoothly. Let the block sit at room temperature for at least 20 minutes before starting.
Add the fresh herbs. Add the scallions and dill (if using). Pulse again, just until fully combined. Taste for seasoning. (You could add a little squeeze of fresh lemon juice if you want more brightness.)
Serve. Transfer to a serving bowl and garnish with fresh sprigs of dill or extra scallion slices if you'd like. Spread on bagels and or serve as a dip with crackers, bagel chips, or vegetables as desired.

Notes

No food processor? Just finely chop the salmon, make sure the cream cheese is well softened, and mix everything together with a spoon or sturdy spatula. The texture will be more chunky, which is not a bad thing!

A note on choosing the smoked salmon (smoked salmon vs. lox): For this recipe, smoked salmon is the better choice. Lox's high fat and delicate texture causes it to dissolve somewhat when blended, meaning you'll lose texture and color. Smoked salmon holds its body and gives the spread a deep pink color. My favorite is wild Alaskan smoked salmon.

Make it a dip: For a looser consistency suitable for crackers and crudités, stir in up to one tablespoon of sour cream after blending.

Make ahead and storage:

The flavor improves after a few hours or overnight in the refrigerator as everything melds together. This is a good recipe to make the night before a brunch. This will keep in an airtight container in the fridge for up to 5 days.
Do not freeze. Cream cheese breaks down in the freezer and the texture will become grainy.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.