Smoked Salmon Cream Cheese
Smoked Salmon Cream Cheese is a creamy, no-bake delight that brings together omega-rich smoked salmon and tangy cream cheese into a quick, healthy, and festive appetizer or brunch spread.
Ingredients
- 8 oz (227 g) full-fat cream cheese softened at room temperature (Philadelphia brand works beautifully)
- 4 oz (115 g) smoked salmon finely diced (wild-caught if possible)
- 2 tbsp fresh lemon juice about half a lemon
- 2 tbsp plain whole-milk Greek yogurt optional for extra creaminess
- 1 tbsp fresh dill finely chopped (plus extra sprigs for garnish)
- 1 tbsp capers drained and roughly chopped (optional)
- 1/4 cup red onion finely diced (mild flavor balance)
- 1/2 tsp lemon zest brightens every bite
- 1/4 tsp freshly ground black pepper
- Pinch sea salt to taste
- Bagels, crackers, or sliced cucumbers for serving
Instructions
- In a medium bowl, use an electric mixer or sturdy whisk to beat the softened cream cheese and Greek yogurt until silky smooth. You’ll see ivory peaks form—stop there!
- Stir in lemon juice and zest, then fold until it’s evenly tinted pale yellow. This step really lifts the flavors.
- Add chopped smoked salmon, red onion, dill, and capers. Use a spatula to gently swirl everything—so you don’t mash the salmon bits too much.
- Sprinkle in black pepper and a pinch of sea salt, taste, then adjust if needed. Pro tip: More lemon juice amps up freshness.
- Cover the bowl and refrigerate for at least 20 minutes—this helps flavors marry and firms up the spread so it won’t slide off your bagel.
- Transfer to a pretty dish, top with extra dill or a lemon wedge, and set alongside toasted bagels, crisp crackers, or veggie sticks.
Notes
Tip: Let your cream cheese sit out for 20 minutes so it whips up lighter. If you’re dairy-free, swap in a vegan cream cheese and coconut yogurt—still scrumptious.
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