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Smoked Salmon Spread

Brad Fenson

smoked salmon spread

Smoked salmon or trout is delicious all on its own, but here’s something that will take it to the next level. A great appetizer or treat to take along to hunting or fishing camp, this snack keeps well and is easy to make ahead. Substitute smoked lake trout, char, trout or cod, if that’s your catch of the day.


1 lb smoked salmon 
8 oz cream cheese, softened
1 Tbsp lemon juice
2 Tbsp grated onion
1 clove garlic, crushed
1 Tbsp horseradish
10 olives diced small (green or black)
½ tsp salt


  1. Mash smoked salmon with a fork until no flakes are visible. 
  2. Mix smoked salmon, cream cheese, lemon juice, onion, garlic, horseradish, and olives. 
  3. Garnish with chopped parsley, if desired. Serve with crackers and enjoy.

Serve on crackers, or use as a dip with sturdy chips, vegetables, or spread on crostini or fresh baguette. The spread will store well in the fridge in an airtight container for a week. 

*If your salmon is dry, try adding 1 teaspoon of olive or avocado oil when mashing.

Don’t let your plentiful catch get freezer burned. Try canning fish, which can keep up to 3 years!

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