Salmon Spread
Delicious on crackers, crisp endive, or hearty dark rye bread, this creamy, flavorful spread blends tender salmon with fresh herbs and a hint of lemon for the perfect appetizer. It’s ideal for a crowd since the recipe can be doubled or tripled easily. Bonus! The spread can be made a day in advance.
Salmon Spread
Serves 6
Prep time: 10 minutes
Ingredients
1/2 cup (125 milliliters) cream cheese, room temperature
1 teaspoon (5 milliliters) fresh lemon juice
1 1/2 tablespoons (22.5 milliliters) red onion, finely minced
1 tablespoon (15 milliliters) capers, finely chopped
1/2 teaspoon (2.5 milliliters) fresh dill, finely minced (can substitute dried, but not as good)
1 package Norwegian or Alaskan smoked salmon, approximately 3.5 ounces (100 grams)
Garnish
sprig of fresh dill
In a small bowl, beat together all ingredients except the salmon. Chop the salmon into small pieces and fold into the cream cheese mixture. Transfer to a serving bowl and garnish with dill. Cover with plastic wrap and refrigerate until half an hour before serving. Serve with crackers, endive, or dark rye bread. Buon appetite!
About Molesini Wine Club
I created this recipe for the Molesini Wine Club to include in virtual tasting notes with wine shipments. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy's most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
