Smoked Salmon Spread with Quick Pickled Onions

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Each pack of Smoked King Salmon is about 8 ounces. This recipe calls for half a pack, but you can double the recipe for “Smoked Salmon Spread” to use the whole pack, or save the rest for adding to salads or pasta. Store the spread in a container in the refrigerator and use in 3-5 days. The spread pairs especially well with these quick-pickled onions, adding an acidic pop that cuts through the cream cheese.



Smoked Salmon Spread:

  • 1 (8-oz) block cream cheese
  • 3 tablespoons plain yogurt
  • 4 oz Smoked King Salmon
  • (optional) 1 tablespoon tarragon, dried
  • 1 tablespoon lemon zest
  • 1.5 teaspoons lemon juice, freshly-squeezed
  • freshly ground black pepper, to taste

Quick Pickled Onions:

  • 1 medium red onion, very thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon honey
  • 1.5 teaspoons salt


  1. For Smoked Salmon Spread:
  2. In a medium bowl, use a fork to beat together the cream cheese and yogurt until you have a smooth, soft consistency.
  3. Break up the smoked salmon with a fork and add it to the cream cheese mixture, stirring it in until evenly distributed.
  4. Stir in the tarragon, lemon zest, lemon juice and black pepper.
  5. For Quick-Pickled Onions:
  6. Add the onions, 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. The onions will get increasingly pickled and better with time.


Allergens: dairy, fish