This recipe comes from our good friend Emma Frisch. See her full recipe and her review of our smoked salmon here.
Prep time: 7 minutes
- Cream cheese – one 8-ounce block
- Plain yogurt – 3 tablespoons
- Alaska Gold Smoked King Salmon – 4 ounces
- Tarragon (optional) – 1 tablespoon, dried
- Lemon zest – 1 tablespoon
- Lemon juice – 1.5 teaspoons, freshly-squeezed
- Freshly ground black pepper – To taste
- Red onion – 1 medium, very thinly sliced
- Apple cider vinegar – 1/2 cup
- Honey – 1 tablespoon
- Salt – 1.5 teaspoons
- In a medium bowl, use fork to mash together the cream cheese and yogurt until you have a smooth, soft consistency.
- Break up the smoked salmon with a fork and add it to the cream cheese mixture, stirring it in until evenly distributed.
- Stir in the tarragon, lemon zest, lemon juice and black pepper.
For Quick-Pickled Onions:
- Place red onion, apple cider vinegar, honey and salt to a jar. Seal tightly with a lid. Shake vigorously. Allow to sit for at least 10 minutes before using. Transfer to the refrigerator and use as needed for up to 6 months. Note that the onions will get increasingly pickled and better with time.
Emma notes that each vacuum-sealed package of Smoked King Salmon is about 8 ounces and her recipe calls for half a pack. You can double the recipe for this “Smoked Salmon Spread” to use the whole pack, or save the rest for adding to salads, pasta, or a snack. Store the spread in a container in the refrigerator and use within 3-5 days. The spread pairs especially well with quick-pickled onions, adding an acidic pop that cuts through the cream cheese.