Years ago there was a Southern Alberta food artisan who originally hailed from Lunenberg, Nova Scotia. He was used to smoked fish and, though it might seem odd, he started a very successful smoked fish business in Alberta. He sourced trout from a small sustainable fishery in Northern Alberta and Wild Sockeye salmon from B.C. When he retired I missed his smoked fish pâté the most. This Smoked Salmon Spread is my version. He used a lot of butter, I use some cream cheese and sour cream or yogurt.
Enjoy this on top of crackers or cucumber rounds. Stuff it into cherry tomatoes or baby endive. Or, use it as the base, instead of mayo, for the best BLT you’ll ever eat!Print
Smoked Salmon Spread
This dip uses hot or cold smoked salmon or lox accented with chives and dill and is popping with flavour. When I set it out, people can’t get enough. Good that the recipe makes a generous amount.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Appetizers/Snacks
- Method: food processor
- Cuisine: Canadian
- 8 ounces smoked salmon or lox
- 8 ounces cream cheese
- ¼ cup sour cream or Greek yogurt
- Zest of one lemon
- 2 Tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon Tabasco sauce
- 2 teaspoons chives
- 2 teaspoons fresh dill or 1 teaspoon dried dill
- Place the salmon, cream cheese, sour cream, lemon zest and juice, garlic, Tabasco, chives and dill in food processor and pulse until smooth and creamy.
- Enjoy it on crackers or cucumber rounds. Stuff it in cherry tomatoes or endive spears or use it as a sandwich spread.