Quick salmon and dill spread

Quick salmon and dill spread with smoked salmon, cream cheese, dill and lemon juice: creamy, savoury and ready in a few minutes for bread or as a dip.

At a glance

• Serves 4
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 160 kcal per serving
• Protein: 14 g
• Fat: 10 g
• Carbs: 2 g

Ingredients

• 150g smoked salmon
• 150g cream cheese
• 1 tbsp lemon juice
• 1 handful of dill
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the smoked salmon into very small pieces. Wash the dill, dry it well and chop it finely.
2. Put the cream cheese in a bowl and stir it with a fork until smooth and creamy.
3. Add the smoked salmon and dill to the cream cheese and fold them in evenly.
4. Stir in the lemon juice and season the spread to taste with salt and pepper. Go easy on the salt, as smoked salmon often brings plenty of seasoning already.
5. Leave the spread to stand briefly so the flavours come together. Keep it chilled until serving.
6. Serve on wholegrain or sourdough bread. It also goes well with cucumber slices or as a dip for veg sticks.

Good to know

When it needs to be quick, this spread is just right. Creamy, fresh and pleasantly savoury. One of those recipes that's on the table straight away with hardly any effort.

Swaps

Cream cheese → soft goat's cheese (often a little stronger in flavour; pasteurised in pregnancy); smoked salmon → hot-smoked trout (also provides protein; in pregnancy also only heated until steaming hot); dill → chives (milder, also fresh and herby); cream cheese → Greek yoghurt (also provides protein, a little less creamy)

Allergens

Contains fish and milk. For children, only serve it well chilled and fresh. In pregnancy, skip this spread, as the smoked fish isn't heated here.