Skip to main content
Epicurious
Cookbooks

Smoked Salmon Spread with Lemon and Herbs

Here’s a great way to use a small amount of smoked salmon to good advantage. Fresh herbs and lemon brighten the taste, and the cream cheese acts as a medium to carry the rich flavors. I love to serve this spread on toasted pumpernickel bread, atop tiny baked fingerling or new potatoes as an hors d’oueuvre, or as an open-faced sandwich with thin cucumber slices and watercress.

Recipe information

  • Yield

    makes 2 cups

Ingredients

8 ounces cream cheese, softened at room temperature
1/4 cup sour cream
1 teaspoon grated lemon zest
1-2 tablespoons fresh lemon juice
2 tablespoons snipped fresh chives
1 tablespoon minced fresh dill or tarragon, or both
2 ounces smoked salmon, finely diced (about 1/4 cup)
Salt and pepper
Hot sauce

Preparation

  1. Use a wooden spoon or spatula to blend cream cheese with the sour cream, lemon zest and juice, herbs, and salmon. Alternatively, place the cream cheese in a food processor and process for 1 minute to soften, then add the remaining ingredients and puree. Season to taste with salt, pepper, and hot sauce. This spread is best if prepared at least an hour before serving, to let the flavors meld.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsSpreadsLemonCitrusFruitSmoked SalmonSalmonFishSeafoodCream CheeseCheeseDairyDinnerLunchBreakfastBrunchNut FreeGluten FreeMake AheadNo-CookCookbooks
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.