Smoked Salmon Spread

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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 so it blends smoothly. I usually use salted butter for extra flavor, but unsalted works if you prefer more control over seasoning.
• Cream cheese – Full-fat cream cheese gives the best texture and a smooth, creamy finish.
• Fresh dill – Fresh dill only. Dried dill tastes completely different and won’t give the same bright flavor.
• Fresh chives – Fresh chives only. Dried chives won’t add the same oniony brightness.
• Fresh thyme leaves – Fresh thyme only. Dried thyme won’t give the same clean, delicate herbal flavor.
• Small clove garlic – Fresh garlic only. Jarlic won’t give the same clean flavor, so chop a small clove finely.
• Freshly ground black pepper – Freshly cracked pepper gives the best flavor and aroma.

You’ll also need:

• Smoked salmon – Use cold-smoked salmon for a silky texture and mild smokiness. Hot-smoked salmon is firmer and better suited for flaking.
• Cooked salmon – Plain cooked salmon works best. Leftover baked or poached salmon works well here.
• Capers – Drained well so they add briny flavor without excess liquid.
• Red onion – Finely diced for bite and color. Shallots work if you want something milder.
• Sliced baguette – Toasted until lightly crisp. Sourdough works if you prefer more tang.

How To Make Smoked Salmon Spread

Scroll down for the full recipe card with exact measurements and printable instructions.

Add the softened butter and cream cheese to a food processor. If using a hand mixer, finely chop the herbs and garlic before mixing.

Add the chives, dill, thyme, and garlic to the processor. Blend until smooth and fully combined.

Season with freshly ground black pepper to taste. Taste and adjust the seasoning if needed.

Transfer the cheese to a serving bowl or airtight container for storage in the fridge. Serve at room temperature for the best flavor.

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.

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.