Smoked Salmon Spread

"Delicious and quick appetizer!"
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Baby Kato photo by Baby Kato
photo by Kim127 photo by Kim127
photo by Rita1652 photo by Rita1652
photo by Galley Wench photo by Galley Wench
Ready In:




  • Beat cream cheese, lemon juice, milk and dill weed til well combined.
  • Crumble or shred salmon and add to cheese mix.
  • Mix until blended and desired consistency. More mixing breaks up salmon more- less keeps it chunkier.
  • Chop green onions and garnish the top of spread with them or mix inches.
  • Serve well chilled with crackers, toast points or sliced/cubed bread.

Questions & Replies

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  1. This is an excellant spread Mama's Kitchen. I made it exactly as written. The neufchatel cheese, lemon and smoked salmon, take this to a new level. I love the addition of the green onions. It was rich, thick, creamy and oh so flavorful. Kudos on a lovely treat that I will be enjoying again tomorrow.
  2. This was just okay for us. It's a great base for a recipe, but it just seemed like it was missing something. It was kind of bland for my tastes. I first served it on regular crackers, but that just didn't taste right. I ended up doing pita and bagel chips, and those were much better. The salt from those gave it a bit more flavor. I think it would have been even better on the garlic bagel chips. I want to try another version of this sometime, since I think it does have potential.
  3. Needed something quick to do with pre-grilled salmon - this fit the bill! Thanks, Mama's Kitchen for the recipe & Thanks, Sharon123 for the suggestion of using grilled salmon! Needed some salt, but otherwise delicious!
  4. I too really liked the lemon and dill flavors! I used as a dip for celery. Thanks! Made for ZWT4-Fancy Feinschmeckers!
  5. I have made smoked salmon & cheese cheese spread for bagels for years, but I love the addition of the lemon juice, dill and green onions. I went a little easy on the lemon juice and onions. I had to sneak a taste, but the rest will be saved to be used on my passover rolls for breakfast, or maybe for an appetizer for a family dinner in a couple of nights...if it makes it that long.


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