Appetizer: United States – Oregon (Pacific Northwest) – Oregon Smoked Salmon Spread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 8 oz (225 g) alder-smoked wild salmon, skinless and flaked
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (6 g) fresh dill, finely chopped
- 1 small shallot, minced, approx. 1 oz (30 g)
- 1 tbsp (15 ml) drained, chopped capers
- 1 tbsp (15 ml) finely chopped fresh chives (optional)
- Salt and freshly ground black pepper
- Crackers or baguette slices, for serving

Instructions

Short Description:
A creamy, tangy spread of alder-smoked wild Oregon salmon blended with cream cheese, dill, lemon, and shallot—served chilled with crackers or baguette slices for a classic Pacific Northwest starter.

Regional Notes:
This Oregon version uses locally caught wild salmon smoked traditionally over alder wood, giving a lighter, slightly sweet smoke flavor distinct from Atlantic or factory-smoked salmon. The spread leans on cream cheese, fresh dill, and bright lemon to showcase the salmon rather than masking it with heavy seasonings.

1. Flake the smoked salmon into bite-size pieces, checking for and removing any pin bones; set aside.
2. In a medium bowl, beat the softened cream cheese until smooth, then stir in the sour cream and mayonnaise until fully combined and creamy.
3. Add the lemon juice, lemon zest, chopped dill, minced shallot, and capers to the cheese mixture; mix gently to distribute.
4. Fold the flaked smoked salmon into the mixture, keeping some slightly larger flakes for texture; taste and season with salt and freshly ground black pepper as needed.
5. Cover and chill the spread for at least 30 minutes (1–2 hours is better) to let flavors meld and the texture firm slightly.
6. Transfer to a serving bowl, garnish with extra dill and chives if using, and serve chilled with crackers or thinly sliced, lightly toasted baguette.