Experience a burst of flavor with this Smoked Salmon Tartine. It’s creamy, herby, and filled with both smoked and baked salmon for a balanced, rich taste. Perfect for spreading on toasted baguette or crusty bread, this spread is so easy and so good!
I loooove this Smoked Salmon Spread. It’s buttery and rich and isn’t just pulverized salmon mixed in with cream cheese. There’s texture and flavor in every bite, and it’s amazing on crackers, spread onto warm, toasty bagles, or slathered on top of baguette slices.
This is a great snack, perfect at potlucks (it’s deliciously different) and has an upscale flavor without a lot of fuss. It all starts with a cream cheese Boursin-like base, but you don’t need to buy pricy Boursin cheese. Then, fold in the salmon (don’t pulverize or mash it in) and voila, a delicious spread that is irresistibly delicious!
Ingredients
For the Boursin base:
- Butter – Softened.
- Cream cheese – Softened.
- Fresh dill – Chopped.
- Fresh chives -Chopped.
- Fresh thyme leaves
- Small clove garlic – Chopped.
- Freshly ground black pepper
You’ll also need:
- Smoked salmon – Chopped.
- Cooked salmon – Chopped.
- Capers – Drained.
- Red onion – Or shallots; finely diced.
- Sliced baguette – Or sourdough bread, toasted.
How To Make Smoked Salmon Spread
- Combine the softened butter and cream cheese in a food processor bowl. You can use a stand or hand mixer, but ensure the herbs and garlic are finely chopped before adding them.
- Add the fresh chives, dill, thyme, and chopped garlic to the food processor. Pulse until smooth, making sure the herbs and garlic are well distributed throughout the mixture.
- Season with freshly ground black pepper to taste. A few twists should be enough, but you can adjust based on preference.
- Fold the chopped smoked salmon, chopped cooked salmon, drained capers and red onions into the cheese spread.
- Taste the spread and adjust the seasoning if needed.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Using room-temperature butter and cream cheese will ensure a creamy, smooth base.
- You can totally buy a package of Boursin cheese and use that, but you’ll need 2 boxes.
- Leftover baked or grilled salmon is amazing in this recipe, but you can also use 2 cans of well-drained salmon.
Recommended
Serving suggestions
This Smoked Salmon Spread can be part of a beautiful brunch. Serve it with toasted bagels or bread, or try a dollop on top of scrambled eggs or melted into an omelette. It’s also wonderful on charcuterie or grazing boards. All you need is a bowl of spread and some crackers to become a delicious addition to the board.
Storage
Store any leftover spread in an airtight container in the refrigerator for up to one week.
Smoked Salmon Spread
Ingredients
- ½ cup salted butter softened
- 8 ounces cream cheese softened
- 1 tablespoon fresh dill chopped
- 2 teaspoons fresh chives chopped
- 1 teaspoon fresh thyme leaves
- freshly ground black pepper
For the rest:
- 2 ounces smoked salmon chopped
- 4 ounces cooked salmon chopped, or 2 cans drained salmon
- 2 tablespoonns capers drained
- ¼ cup red onion or shallots; finely diced
Instructions
- Combine the softened butter and cream cheese in a food processor. You can also use a stand or hand mixer; just make sure the herbs and garlic are finely chopped before adding.
- Add the chopped dill, chives, thyme (remove the stems), and garlic to the processor. Blend until smooth and the herbs are evenly mixed.
- Season with freshly ground black pepper to taste.
- Fold in the chopped smoked and cooked salmon, capers, and red onions into the spread.
- Taste and adjust seasoning if needed.
Notes
Chef Jenn’s Tips
- Using room-temperature butter and cream cheese will ensure a creamy, smooth base.
- You can totally buy a package of Boursin cheese and use that, but you’ll need 2 boxes.
- Leftover baked or grilled salmon is amazing in this recipe, but you can also use 2 cans of well-drained salmon.