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Smoked Salmon and Dill Spread


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Smoked Salmon and Dill Spread


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Smoked Salmon and Dill Spread

This is one of the easiest and most versatile recipes. Combine the fish and cream cheese for a quick spread for matzo, crackers or crudites. Add yogurt or sour cream to make it into a dip. Change the fish to trout or whitefish. Change the herb from dill to tarragon. Use fresh cooked or canned salmon. Jazz it up with capers. 'Nuff said? Use your taste buds and creativity and you almost can't go wrong.


  • Prep Time : 15 min
  • Ready Time : 15 min


1-1/2 cup (s)


  • 4 ounce smoked salmon, chopped
  • 8 ounce Temp Tee Whipped Cream cheese
  • 2-3 scallions chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon prepared white horseradish
  • 2 tablespoons chopped fresh dill
  • freshly ground black pepper


Place the salmon, cream cheese, scallions, lemon juice, horseradish, dill and pepper in a food processor. Process until the mixture is smooth and well blended (stop the machine occasionally to scrape down the sides). Spoon the contents into a serving bowl and refrigerate for at least 2 hours. Use as a spread with crackers, matzo or crudites. If desired decorate the top with a sprig of fresh dill, halved grape tomatoes, lemon slice, etc.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




2 Responses to Smoked Salmon and Dill Spread

  1. Just great recipies – could spend hours looking through all those yummy dishes!!
    A big yaasher koach from Raanana/Israel

  2. avatar says: fey

    great recipe, made it with tofutti cream chease to make it parve

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