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
- One 8-ounce block, cream cheese
- 3 tbsp. plain yogurt
- 4 ounces Alaska Gold Smoked King Salmon
- 1 tbsp. tarragon, dried (optional)
- 1 tbsp. lemon zest
- 1 ½ tsp. lemon juice, freshly-squeezed
- freshly ground black pepper, to taste
- 1 medium red onion, very thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp. honey
- 1 ½ tsp. salt
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 the 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.