Smoked Salmon Spread with Lemon, Dill and Capers
A simple but elegant winter appetizer served over crackers.
To me, the holidays are not complete without some smoked salmon to snack on. While smoked fish is traditional in many parts of the world, it always gives off a warm Nordic vibe to me, placing it perfectly in the mix for any winter gathering.
With only 6 ingredients and taking under 10 minutes to make, this festive spread is the perfect holiday appetizer for those who want to make something that feels special without a whole lot of effort. And I promise, you can’t mess it up!
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Last week, I ventured to the North Shore of Lake Superior in northern Minnesota for a day of hiking (travel guide coming soon!). I couldn’t pass through Duluth, Minnesota without making a stop at specialty market Northern Waters Smokehaus (located right at Canal Park) for some smoked goods. I came home with one whole Lake Superior whitefish to eat on its own, plus two filets of their signature smoked salmon, which I made into this spread. If you’re a fan of fish, you’re going to love this!
See it in Action: Last year I showed a version of this recipe after salmon fishing in northern Michigan on my YouTube channel. Check out both videos from the experience here:
Proportions: I outline my usual proportions below, but the recipe is super customizable. Add or subtract from each ingredient as you please.
Seasoning: I included salt and black pepper in the ingredient list below, but I rarely have to use them. Most smoked salmon will come well-seasoned, so I find between that and the salty capers, it’s usually enough to carry the dish. But, they’re there if you need them.
Crackers: My go-to choice for crackers are plain rice crackers. The bite-sized crackers are the perfect size and have a great crunch. Most importantly they have a very subtle flavor, so they accompany the bold flavor of the salmon spread without competing. These are widely available in most grocery stores with the other crackers, or sometimes found in the international food aisle.
Make in Advance: This dip can easily be made a day in advance, and in fact the flavors become even richer if it sits overnight. Keep refrigerated.
Ingredients (serves six):
2 cups smoked salmon (about two small filets)
6 oz regular plain cream cheese (room temperature)
1/4 cup dill
1/8 to 1/4 cup capers
Zest of one lemon
1/2 cup extra virgin olive oil
Salt and black pepper to taste (if necessary)
Directions:
Remove smoked salmon from skin and flake into small pieces using a fork. In a medium mixing bowl, combine flaked salmon, cream cheese, dill, capers and lemon zest. Slowly add olive oil until it reaches a chunky but spreadable consistency, about a half cup. Season to taste with salt and pepper if necessary. Serve with crackers.
Let me know what you think in the Comments section below. Made it and loved it?! Share on Instagram tagging @nattieupnorth!