Is smoked salmon the same as lox?

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.

Can I freeze this smoked salmon spread?

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.

Does this have to be served as an appetizer?

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!

Smoked Salmon Spread - Appetizer Bliss

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

Scale

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

Cook Mode Prevent your screen from going dark

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