This smoked salmon spread made with the Thermomix® is one of the most popular recipes on will-mixen.de. Just 150 g of smoked salmon, cream cheese, a spoonful of dill, and in 5 minutes you have a creamy spread on the table that beats anything you can buy in the shops.
Smoked Salmon Spread with the Thermomix®
Ingredients 0 / 5 ✓
- 1 onion
- 150 g smoked salmon, sliced
- 150 g cream cheese (full fat)
- 50 g Greek yoghurt (10% fat)
- 1 tsp dried dill
Instructions 0 / 4
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1
Chop the onion.
Place the onion in the mixing bowl and chop for 5 sec / speed 5.
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2
Add the salmon.
Add the salmon and chop for 5 sec / speed 4, then push down with the spatula.
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3
Mix the remaining ingredients.
Add the remaining ingredients to the mixing bowl and mix for 6 sec / speed 4.
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4
Serve.
Keep the salmon spread in the fridge until ready to serve.
Tip: You can also use horseradish or herb cream cheese for this spread.
Video
Nutrition per serving
Onion first, then salmon: the order matters
The onion goes in first: chop for 5 seconds at speed 5. Then add the 150 g of smoked salmon and chop for 5 seconds at speed 4. No longer, or the salmon turns into a paste. We want small pieces left in the spread for texture, and it looks better on the bread too.
6 seconds at speed 4: blending in the cream cheese and yoghurt
Add 150 g full-fat cream cheese, 50 g Greek yoghurt (10% fat) and 1 tsp dried dill. Mix for 6 seconds at speed 4. The yoghurt makes the spread lighter than using cream cheese alone, and the dill gives that classic smoked salmon flavour. If you prefer it more intense, use fresh dill instead of dried.
30 minutes in the fridge to let it rest
The spread tastes great straight away, but 30 minutes in the fridge makes it even better. The flavours come together, the texture firms up and it becomes easier to spread. Covered, it keeps for 3 to 4 days in the fridge.
Trout instead of salmon, quark instead of cream cheese
Smoked trout or mackerel work just as well as smoked salmon. Instead of cream cheese, you can use quark or Ricotta, which makes the spread even lighter. A squeeze of lemon juice brings out the fish flavour, and a pinch of cayenne pepper adds a gentle kick. Chives or parsley also work as an alternative to dill.
On bread, as a dip or in a wrap
We love this salmon spread on fresh bread or crackers. It also works as a dip for vegetable sticks or as a filling for wraps. At brunch, we serve it alongside potato fritters as a savoury alternative to apple sauce.
More recipes with salmon: our potato soup with salmon, salmon pasta, Varoma salmon with broccoli, wild salmon fillet with beans and dill mustard sauce, and our salmon tarte flambee.
Can I freeze the spread?
It is possible, but the texture changes on thawing. The cream cheese and yoghurt can become a little grainy. Better to make it fresh, as it only takes 5 minutes.
Can I use fresh salmon instead of smoked?
Yes, as long as the salmon has been cooked first (steamed, fried or from a tin). Raw salmon should not go into a cold spread. You will miss the smoky flavour, but a little smoked paprika can partly make up for it.
Goes well with: Baguette and crispbread.
