Smoked Salmon Spread with Roasted Red Peppers

Why You Should Make This Salmon Spread Recipe

Here's why this smoked salmon spread will quickly become a staple:

• An easy “gourmet” appetizer. This salmon spread comes together with 5 ingredients, but it tastes totally fancy-pants. It's quick and easy enough to make on a whim, but elegant enough to serve at parties and holidays.
• Fresh, smoky, and savory. Sweet roasted red peppers balance the smoky salmon perfectly. Meanwhile, I've included dairy-free cream cheese, fresh lemon, and dill for a creamy, flavorful dip.
• Lots of serving options. Serve this spread with crostini, crackers, or veggies for dipping. It's also a wonderful sandwich spread.

What You'll Need

What I love most about this salmon spread/dip is two-fold: The ingredients list is short, and it's easy to make. Here's what you'll be using (see the recipe card below for amounts):

• Smoked salmon – Try to find wild-caught and sugar-free if you can. You could also make this spread with quick cured salmon (if you want it smoky, add a dash of liquid smoke to the spread when you blend it).
• Dairy-free cream cheese – I love the chive flavor from Kite Hill. I've previously made this spread with regular cream cheese and goat cheese, which also work nicely if you're not making it dairy-free.
• Roasted red peppers – Roasted peppers give this salmon spread a unique sweet and smoky depth of flavor. It reminds me a bit of the flavors in Romesco sauce. You can use jarred or roast them yourself (follow the directions in my roasted red pepper soup). If you'd prefer a more traditional salmon spread, however, you can leave the peppers out.
• Dill – Since salmon and dill go so well together. Fresh dill is best. If you dislike dill, though, you can swap it with parsley.
• Lemon – For brightness and acidity. It really helps bring out the flavors! Like the dill, the lemon juice should be fresh.

How to Make Smoked Salmon Spread

Similar to homemade hummus, this smoked salmon dip is made entirely in the food processor.

• Blend. Combine your ingredients, and process until it's mostly smooth.
• Enjoy. Scoop it into your serving vessel (or container if you're keeping it in the fridge), and dig in!

Serving Smoked Salmon Spread (& Dip)

I think this spread is best served as an appetizer. This has been a go-to for me at any family gathering and my mom always puts it out for dinner parties. I love serving this salmon spread with:

• Simple Mills cracked pepper crackers
• Wasabi rice crackers
• Pretzel rods
• Homemade quinoa crackers (or this garlic rosemary flavor)
• Fresh vegetables, like cucumber, carrot, and celery sticks
• As a spread for toast, sandwich bread, bagels, or rice cakes. Try it on salmon tostadas!
• If we have leftovers, I'll usually have them for a high-protein breakfast on avocado toast or as a snack the next day.

Proper Storage

• Refrigerate: Homemade smoked salmon spread lasts in a sealed container for 4 – 5 days in the fridge.
• Freeze: Transfer the dip to a sealed container, filled close to the top. Freeze for 3 – 6 months. Let it thaw at room temperature and then keep refrigerated for 3 – 4 days.

More Ways to Use Salmon

• Salmon Power Bowl
• Salmon Patties Recipe
• Pistachio Crusted Salmon
• Salmon Sushi Bake
• Salmon Tacos with Mango Salsa