Incredibly Easy Salmon Spread

This recipe is so, so, so, so easy, I don’t know if I even get to call it a recipe.  I guess technically it is a recipe, since it starts with a few ingredients and then turns into something different, but on the easiness scale of 1 to 10 where 10 is the easiest, it’s pretty much a 15.  Your food processor might actually get miffed at you when it does all the work and YOU get all the credit.

Here is all you do.  Pick up a package of cream cheese and some smoked salmon at your friendly neighborhood supermarket.  I use about a half a cup of salmon in this recipe, but it’s not an exact science.  If you like a little more salmon flavor you can use more, and if you like a little less…well, you know.  My supermarket sells little containers of what they call “smoked salmon ends,” which are a lot cheaper than buying regular smoked salmon and they work just fine.  You can also find small packages of smoked salmon in the refrigerated seafood section (and sometimes they are near the cream cheese…how convenient is THAT?)

Now all you do is drop the cream cheese and the salmon into your food processor.  Press the button and let it whirl until it is smooth.  Now transfer it to a bowl, stir in some capers…and yep, that’s it.  This is great scooped onto pieces of celery or fennel, or on really plain crackers that let the salmon taste shine through.  And in a pinch, scooping up a little with your finger works too.  And of course, this spread on a bagel will make your morning just about perfect.

And so with that, here’s the recipe!  You are five minutes away from salmon spread!

Incredibly Easy Salmon Spread
  • One 8 ounce package cream cheese
  • ⅓ cup chopped or sliced smoked salmon
  • 2 tablespoons capers
  1. Place cream cheese and smoked salmon in food processor and process until smooth.
  2. Scoop salmon mixture into bowl and stir in capers
  3. Serve with crackers or raw veggies.
  4. Don't tell anyone how easy this was.


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  1. ruthie says

    Ooooh, on the fennel! I love cheese-y things in celery, but I’d never thought of fennel. It would be perfect with this! Excellent. 😉

  2. Souzie says

    I was looking for a recipe and came across your web blog. I love the pics and the stories behind all your recipe finds. I’m a simple girl from Down Under (but with champagne taste from time to time) and have been living in N.Y. state since 2006 after having spent about 15 years in Geneva Switzerland where I continued to live after completing my university education. Your blog is truly classy. Any chance of posting some French Swiss recipes and/or Aussie recipes?

    • Kate says

      Thanks Souzie and welcome to Framed Cooks – so glad you are here! I’m totally up for trying some new recipes…do you have any suggestions for things I should have in mind? :)

      • Souzie says

        Hi Kate,

        I have one of Margaret Fulton’s cookbooks. In Australia she is kind of like our Julia Childs. There are tons of great Aussie recipes in there e.g. lamingtons (little cakes covered with chocolate icing and shredded coconut), Anzac biscuits (we call cookies biscuits), sausage rolls, damper (Aussie bush bread). Are you interested in any one of these to start with? If yes, I’ll bring my cookbook in tomorrow and send you a recipe.


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