This easy smoked salmon spread uses creamy Boursin cheese to create a quick and delicious combination of those two wonderful ingredients, and the perfect speedy appetizer!
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Why we love this recipe
This is one of those recipes that almost takes longer to say – “Smoked Salmon Spread!” – than it does to make. THAT is how easy it is.
It’s a perfect easy appetizer to spread on crackers or celery sticks or (if you want to be all fancy) endive leaves. It’s also a perfect tiny tiny dinner when you have had a big lunch and just want a little something with a glass of wine at the end of a long hard day.
It takes 3 minutes and 2 ingredients – well, 3 if you count the garnish – and I looooooove it.
You need a few pieces of smoked salmon. My supermarket sells what they call smoked salmon ends – little pieces that are left over from when they trim the giant pieces of smoked salmon that you buy when you are having a BIG old party – and those are perfect for this.
You can also buy packaged small portions of smoked salmon, usually by the seafood section or in the deli section.
You also need a package of the pepper version of Boursin cheese. I have such fond childhood memories of this creamy flavorful cheese – my mama always brought it out for parties alongside the million other goodies she was whipping up, and I have loved it through the years.
And while I will add the Official Recipe below, it pretty much boils down to putting the cheese and the salmon into your food processor and letting it rip until everything is smooth and blended.
And…you’re done!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Place cheese and salmon in a food processor. Process until fully combined.
STEP 2: Spoon into a pretty bowl and garnish with chives. Serve with crackers and/or fresh veggies.
Seriously. You’re done. Break out the endive and the wine and get to nibbling!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Food processor: One of the gadgets that never leaves our counter, this processor is great for everything from this speedy appetizer to our favorite Whipped Carrots side dish and so much more!
- Kitchen Shears: We love to use these kitchen scissors to make quick work of “chopping” things like chives and scallions.
Recipe FAQs
It depends! Cold-smoked salmon is smoked at about 90 degrees for a couple of days so it is partially cooked, while hot-smoked salmon is smoked at a higher temperature – about 120 degrees – so it is fully cooked. Cold smoked salmon has a softer flavor, while the hot-smoked version is, well, smokier. Both are cured with a mixture of salts and sugars, and either one will work for this recipe!
Boursin is a soft, spreadable cheese similar to cream cheese. It comes in a variety of flavors such as garlic and herb and pepper, and you can find it in the specialty cheese section of your supermarket.
It can, but not more than a day or so, and be sure to store it covered in the fridge. Let it come to room temperature before you serve it for easy spreading!
SO MANY THINGS! Spread it on a toasted bagel, toss it with some hot pasta, or just keep slathering it on celery stalks for a scrumptious snack.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Other dips and spreads we love!
Looking for more appetizer inspiration? Here is our complete collection of easy appetizer recipes!
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PrintSmoked Salmon Spread
This easy smoked salmon spread uses creamy Boursin cheese to create a quick and delicious combination of those two wonderful ingredients, and the perfect speedy appetizer!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
- 1 five ounce package of pepper flavor Boursin cheese, room temperature
- 4 ounces smoked salmon
- Chopped fresh chives for garnish
Instructions
- Place cheese and salmon in a food processor. Process until fully combined.
- Spoon into a pretty bowl and garnish with chives. Serve with crackers and/or fresh veggies
Cathleen @ A Taste Of Madness says
This looks so good! I can’t get enough appetizer recipes in my life :)
I have definitely been know to serve appetizer for dinner on more than one occasion. :)
Sarah says
Did you use hot smoked or cold smoked salmon? Is it more like fish or lox?
I use cold smoked salmon – just like lox. :)
Mary C says
You had me at ‘Boursin’!
A fellow Boursin lover! It’s the best. :)
Mary C says
Please don’t tell my cheese hating husband, but it’s the secret to my “fancy” mashed potatoes, and the mushroom tarts he likes.
I tried this yesterday, and only the 10month old got to try any (since she was on my hip the whole time) =^.^= Have to do trial runs of new things of course. I figure anything that disappears that fast has to become a regular menu item.
I have visions of piping this onto little pastry bits at the next “oh honey would it be ok if came to dinner on Friday?”. It’s basically idiot proof (perfect for me!) and seems super fancy!
Mary C says
Only the 10month old aside from me! got any.. she didn’t eat the whole batch. I ate most of it. >.< silly pre-coffee brain.
Ha! I have great visions of you and her sharing this elegant spread together. And your mashed potato secret is safe with me!
Mindy says
I got to have a sample of fresh smoked salmon at our farmers market today and it was heaven. This sounds delicious. Especially right now-I had a spoonful of almond butter for dinner. LOL
Oh my goodness – you owe yourself a good dinner now! Starting with salmon boursin spread!