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Smoked Salmon Spread with Quick Pickled Onions

smoked salmon spread on bagel
Smoked salmon spread on bagel. Photo courtesy of Emma Frisch at www.emmafrisch.com

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

Serves 4-6

Ingredients

  • 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

Instructions:

  1. In a medium bowl, use fork to mash together the cream cheese and yogurt until you have a smooth, soft consistency.
  2. Break up the smoked salmon with a fork and add it to the cream cheese mixture, stirring it in until evenly distributed.
  3. Stir in the tarragon, lemon zest, lemon juice and black pepper.

For Quick-Pickled Onions:

  1. 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.