smoked salmon butter

Perhaps I was a little low in Vitamin D or omega 3’s because I found myself with a very intense smoked salmon craving kind of out of nowhere.  Smoked salmon is so versatile and can be flaked into egg scrambles, served with crackers or nibbled straight. I will say freshly smoked salmon, still warm, needs absolutely nothing and literally melts in your mouth. Time to get a smoker, I’m now craving freshly smoked salmon.

I decided to start on my cravings with a smoked salmon butter. I found a recipe from Bon Appétit (1998!) and it is definitely my style – simple, real, quality ingredients turned into something delicious.

Smoked Salmon Butter is a smoky, rich spread – perfect for baguette slices and/or crackers. Be sure to let the spread sit out for an hour or two before serving so it is soft.

Smoked Salmon Butter - recipe adapted from Bon Appétit

  • 8 oz butter (high quality), softened
  • 8 oz smoked salmon (not lox!)
  • 2 Tbsp fresh dill
  • juice of 1/2 lemon

Remove skin from salmon. Roughly chop and slightly crumble the salmon.

Combine butter, salmon, dill and lemon juice. Stir until smooth.

Serve with baguette slices and crackers.


  1. says

    Back when I ate meat, I was NEVER big into fish, but out of the blue one day I got the world’s biggest craving for salmon…I went to a restaurant and ordered it, looooved it (could probably have eaten three plates full)…and the next week when I tried it again thinking I would still like it, I thought it was absolutely terrible. For some reason your intense craving for it totally reminded me of the first – and last – time I ate fish (and completely on a whim!)

  2. says

    My coworker once made something similar to this and brought it to work to share with us… it was delicious! It was perfect to spread on crackers for something crunchy and salty. I love that yours has dill. MMmmmm!! Can’t wait for the farmer’s market this summer… herbs galore!

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