Infused with herbs, lemon, and capers, this versatile salmon cream cheese works as a spread or a dip.
After roasting a whole salmon on Thanksgiving (for just two people), I had plenty of leftovers to play with. One of my favorite leftover creations was this: a whipped cream cheese infused with lemon, herbs, capers, and, of course, flaky and flavorful salmon. If you aren’t flush with leftover fillets, smoked salmon will work too. Either way it is quick, easy, and versatile. It makes a bright, creamy schmear for bagels or toast, a filling for sandwiches, and is equally enticing as a dip. Just serve with veggies, crackers, or pretzels for an effortless appetizer. Or go with my personal favorite and serve in a sourdough bread bowl for an irresistible crowd-pleaser.
If you are looking for more sure-to-please appetizers check out my Baked Bread Bowl Dip, Pizza Dunkers, and Chorizo Popcorn.
And here is a guide from Food Network on different ways you can cook salmon.
Salmon Cream Cheese with Dill
Ingredients
- 2 8-oz packages cream cheese softened (leave at room temp for about 30 minutes)
- 2 tbsp milk or heavy cream
- 8 oz cooked salmon or smoked salmon
- ¼ cup chopped dill
- 2 tbsp capers chopped
- 1 lemon
- ½ tsp kosher salt of ¼ tsp if using smoked salmon
- ¼ tsp pepper
Instructions
- In a large bowl or the bowl of a stand mixer with paddle attachment, combine cream cheese and milk. Beat together on medium-high speed for about 2 minutes, or until light and fluffy.
- Add salmon, dill, capers, zest of half the lemon, salt, and pepper. Juice lemon and add 1 tbsp to bowl. Mix on low speed until evenly incorporated.
- Transfer to a serving bowl and serve immediately, or seal in a container and store in the refrigerator.
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