Smoked Salmon Recipe
This easy, no-bake Smoked Salmon Recipe doubles as a healthy appetizer or a light brunch treat that feels fancy without any fuss. Silky slices of cold smoked salmon paired with creamy dill spread and crisp crackers.
Ingredients
- 8 ounces cold smoked salmon look for wild-caught, thick-cut
- 4 ounces whole-milk cream cheese softened (sub in Greek yogurt for a lighter spin)
- 2 tablespoons fresh dill finely chopped (freeze extras in an ice cube tray with oil)
- 1 teaspoon lemon zest organic lemons have the brightest flavor
- 1 tablespoon capers drained and lightly chopped (briny punch!)
- 1 small shallot minced (Vidalia onions work fine too)
- pinch of freshly ground black pepper
- Optional: ½ teaspoon Dijon mustard for a tangy kick
- To serve: toasted bagels, crisp crackers, cucumber rounds, or endive leaves
Instructions
- Beat the cream cheese until smooth. Add lemon zest, Dijon (if using), black pepper, and half the dill; mix until evenly combined.
- Gently fold in capers and shallot. Adjust seasoning if needed with more pepper or lemon.
- Spread the cream cheese mixture on smoked salmon slices, roll into cylinders or shape into roses, garnish with dill and lemon zest. Refrigerate for at least 10 minutes.
- Serve cold with choice of crackers or other accompaniments.
Notes
Warm the cream cheese just enough to stir smoothly and pat the salmon dry for the best results. Use a sharp knife for clean cuts when slicing the rolls.
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