Salmon Spread


I’ve started cleaning my refrigerator in preparation for our party next weekend.  Which means whatever is in the shelves, need to be eaten, cooked or dumped.  Because I start preparing and cooking 3 days prior to the party date, I need all the storage shelves in my refrigerator and freezer.  I found some cooked salmon that needed to be either dumped or reincarnated into something else.  Here’s what became of it after a quick look at my pantry and herb garden.  This recipe was partly adapted from the post at David Lebowitz’s blog.

This is perfect for a sandwich snack tomorrow!


  • 350 grams cooked salmon, shredded and bones removed
  • 75 g unsalted butter, room temperature
  • 1 tablespoon olive oil
  • juice of half a lemon
  • 2 tablespoons chopped chives
  • 1 tsp turmeric
  • 1 tbs capers



  1. In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth.
  2. Add the rest of the ingredients, seasoning with salt if necessary.
  3. Transfer  into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.
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» Jen @ MaplenCornbread said: { Aug 1, 2009 - 05:08 }

This is great!! its been a while since Ive had a good salmon spread. My dad makes lots of it each year, he catches a ton of wild atlantic salmon… freezers full!

» Brittany (He Cooks She Cooks) said: { Aug 3, 2009 - 09:08 }

This sounds like a good idea for the canned salmon I have. I’m moving in a few days and trying to clean out my pantry. I think I’ll make some crackers and a variation of this (not a caper fan!)

» Tangled Noodle said: { Aug 7, 2009 - 06:08 }

Love that this doesn’t rely on a huge amount of cream cheese with a tiny bit of salmon! There are nights when dinner is actually a plate of cheese crackers or hors d’oeuvre -y type of foods. Your salmon spread would be a perfect addition!

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