Smoked Salmon Spread With Dill and Horseradish

Smoked Salmon Spread With Dill and Horseradish

Category: Appetizer

Smoked Salmon Spread With Dill and Horseradish


  • 8 oz. Cream Cheese
  • 3 oz. Smoked Salmon
  • 2 Tablespoons prepared horseradish
  • 2 Tablespoons chopped fresh dill
  • 2 Tablespoons diced shallot
  • 1 Tablespoons diced garlic
  • 1/4 Teaspoon Worcestershire sauce
  • 4 dashes of Tabasco
  • 1 Tablespoon olive oil


  1. Sauté shallot and garlic on low heat for 4 to five minutes in olive oil (set aside)
  2. Let cream cheese warm to room temperature (30 minutes) or separate in one inch blocks and heat in micro wave for 35 seconds on high
  3. In a food processor combine dill, shallot, garlic and shallot. Pulse to chop/combine.
  4. Add Cream Cheese, Worcestershire and Tabasco, process to combine and then transfer into a mixing bowl.
  5. Cut smoked salmon into ½ inch pieces and then fold into the cream cheese mixture
  6. Chill for at least 30 minutes to allow flavors to combine

This spread was originally made for a bagel spread but it is now popular as a canapé topping or by the spoonful from the fridge.. It will last for a few weeks in the fridge and taste better as it ages. Having it last a few weeks in the fridge is usually driven by being hid behind a large container. Keep it visible and it will be gone in a day.

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