Smoked Salmon Spread Like Ina Garten

“This is nice with cocktails and is actually tastes better if made a few days in advance. Recipe from Barefoot Contessa Family Style.” Makes 1.5 pints.


  • 8 ounces of cream cheese or Greek Yogurt, at room temperature
  • ½ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly minced fresh dill
  • 1 teaspoon prepared horseradish, drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ lb smoked salmon, minced


  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  • Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
  • Add the smoked salmon and mix well.
  • Chill and serve with crudites or crackers.

Comments to the post included:

I make this recipe several times per year. I have a traeger smoker so I prepare my own salmon. I tend to use Greek yogurt instead of sour cream. I always add extra lemon zest and lemon pepper-sometimes some green onions

I don’t have smoked salmon nor fresh dill laying around the house so I had to substitute. I used a 5oz can of skinless boneless salmon. I drained it well and flaked it into a bowl. I added a few drops of liquid smoke and let it set for about an hour. I used 1/2 tsp of dill weed in place of the fresh dill. I added 1/2 tsp smoked paprika and a few drops of Frank’s hot sauce to add a little bite. The horseradish is a nice touch.

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