This smoked salmon spread is the perfect appetizer for any occasion! Quick and easy to make, serve on a buttery, toasted crostini for a delicious bite at your next holiday gathering, family get-together, or any time you want to impress!
This recipe for smoked salmon spread is, hands down, the best we've ever had - and no cream cheese required! It's delicious served on top of crostini, veggies, or made into a sandwich! Impress your guests at your next get together.
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Lox and smoked salmon aren't the same
- Lox is usually made from the belly of the salmon and is cured in brine but never actually smoked. It will typically have more of a raw texture and be saltier than cold-smoked or hot-smoked salmon.
- Gravlax is made with the same process as lox, but is seasoned with other ingredients; frequently with dill, salt, and sugar.
- Cold-smoked and hot-smoked salmon are actually cooked. They are sometimes cured or brined first.
- Cold-smoked salmon is cooked at a low temperature for a long time, up to 12 hours. It is more delicate than hot-smoked salmon.
- Hot-smoked salmon is cooked at a higher temperature for only a few hours and it’s cooked all the way through. It has a drier, flakier texture.
The salmon we used in this recipe
We're using this beautiful hot-smoked salmon in this smoked salmon spread recipe. It is firm and a little on the drier side. Holds up great when combining with a creamy base.
NOTE: We don't recommend using lox or gravlax in this recipe.
Ingredients
See the recipe card below for a full list of ingredients and quantities.
There are a number of ingredients in this spread recipe and we want to highlight a few of them.
- We recommend using a cold- or hot-smoked salmon in this recipe, they'll hold up in the creamy base. We used a hot-smoked salmon.
- Greek yogurt and sour cream make up the creamy base for this spread. You can substitute mayonnaise for the yogurt if preferred, but we recommend keeping the sour cream for best texture and flavor.
- Capers add a hint of salty, tangy flavor to this spread while also providing some texture.
- Sliced baguette and butter are used for the crostini. You could also use a more traditional crostini like in this Homemade Crostini or a bruschetta.
Fun Fact
Crostini and bruschetta are often used interchangeably, but they're actually different. Crostini are typically made from a smaller diameter loaf like a baguette, with a smoother, more even texture. Bruschetta, on the other hand, is a more rustic bread with lots of nice air holes - like sourdough - and is usually larger, thicker slices of bread. While both are toasted or grilled, you can use either type of bread for the other’s recipes, though they do have distinct characteristics.
While many people associate bruschetta with toasted bread topped with tomato and garlic, the term "bruschetta" actually refers only to the type of bread! Feel free to top it with whatever you like!
Step-by-step instructions
We mentioned that this recipe is very easy and quick to make.
It is ready in just minutes and has just a few steps.
Make the smoked salmon spread
Place the diced shallot, celery, and capers in a bowl with chopped chives, sour cream, Greek yogurt, fresh lemon juice, salt, and pepper and stir until well combined (image 1 & 2).
Break the smoked salmon up into large pieces, look for and remove any bones. Place in the bowl with the mixed ingredients (image 3). Gently stir until well combined (image 4).
Make the crostini
Butter one side of each baguette slice and place, butter side up, on a baking sheet. Broil for 2-5 minutes, watching closely until they turn golden brown. Depending your oven's consistency, you might need to remove some slices as they brown and return the sheet pan to the oven to finish browning the rest.
These crostini differ slightly from our homemade crostini. We're using butter on each baguette slice and broiling just until the tops are crispy and golden brown, while the bottoms stay slightly softer.
We recommend setting a timer for 2 minutes and then watching
continually until they are done so they don't burn.
More fun facts
What's the difference between a spread and a dip? While they're often used interchangeably, they are a little different. A spread is thicker with a denser texture, meant to be spread onto items like bread or crackers. A dip, on the other hand, is usually thinner, making it easy to scoop up with things like chips or veggies.
While you could call this a salmon dip and enjoy it with veggies, it actually has more of a spread-like consistency, making it perfect for spreading onto bread or veggies rather than dipping.
Make ahead tips
This spread is great made ahead of time! Store in an airtight container in the refrigerator for up to 5 days, and just give a quick stir before serving.
For the crostini, it's best to prepare them on the same day, but they can be made up to a day in advance. Re-crisp them up in a hot oven for a few minutes before serving.
Substitutions
Use red onion instead of shallot for a sharper flavor, or substitute mayonnaise for the Greek yogurt for a little less tanginess. Use green onions or parsley in place of the chives.
Serve the spread with sliced baguette, bagel chips, or fresh veggies like celery, snap pods, carrots, jicama, or sliced bell peppers instead of crostini.
While smoked salmon adds a deep, savory flavor, you can also use baked salmon for a slightly different, but equally delicious, twist!
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, this smoked salmon spread will last in an airtight container in the refrigerator for up to 5 days. It is great the next day on a sandwich!
Some other favorite appetizers
FAQ's
No, they aren't the same. Lox is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.
We don't recommend using lox or gravlax for this recipe. Use cold- or hot-smoked salmon.
While you can freeze smoked salmon on its own, we don't recommend freezing this spread. Ingredients like Greek yogurt, sour cream, shallots, chives, capers, and celery don't maintain their texture well after mixing and freezing. Freezing may result in a mushy, watery spread that lacks the fresh texture and flavor when made fresh.
Absolutely not! One of our favorite ways to serve this spread is in a sandwich on some artisan bread with some crispy, crunchy lettuce - so good!
📖 Recipe
Smoked Salmon Spread
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
Description
This smoked salmon spread is the perfect appetizer for any occasion! Quick and easy to make, serve on a buttery, toasted crostini for a delicious bite at your next holiday gathering, family get-together, or any time you want to impress!
Ingredients
FOR SALMON SPREAD
- 3 Tablespoons finely chopped shallot
- ¼ cup finely diced celery
- 1 Tablespoon rinsed and chopped capers
- 2 Tablespoons chopped chives
- ¼ cup sour cream (60 g)
- ¼ cup Greek yogurt (56 g)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- ½ pound smoked salmon
Instructions
TO MAKE THE SALMON SPREAD
- Add chopped shallot, finely diced celery, chopped capers, chopped chives, sour cream, Greek yogurt, and lemon juice in a mixing bowl. Stir until well combined.
- Add salt and pepper to taste and stir.
- Break up smoked salmon and add to the bowl. Stir to combine the salmon with the other ingredients.
- Cover and refrigerate until ready to serve.
TO MAKE THE CROSTINI
- Heat oven to broil.
- Butter one side of each baguette slice and place butter side up on the baking sheet.
- Broil 2-5 minutes until golden brown. Set a timer for 2 minutes and then watch continually so they don’t burn.
- Remove from oven and serve with spread.
Notes
Salmon. Use a cold- or hot-smoked salmon in this recipe, as they have a distinct flavor and texture that works well in this spread. We don't recommend using lox or gravlax, as their taste and texture aren't ideal for this dish.
Make ahead. The crostini is best made the day of serving, but they can be made up to 1 day in advance and re-crisped in a hot oven for a few minutes. Make the spread up to 5 days in advance and store in an airtight container in the fridge.
Serve on crostini, fresh veggies (pea pods, sliced bell peppers, cucumber slices, celery), sliced baguettes, or bruschetta.
Leftovers are great the next day on a sandwich! Make sure you are within the FDA guidelines for perishable food before saving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 125
- Sugar: 1.3 g
- Sodium: 383.1 mg
- Fat: 3 g
- Carbohydrates: 18.5 g
- Protein: 6 g
- Cholesterol: 7.2 mg
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