Smoked Salmon Schmear

Like any good Jew, I love smoked salmon.  On my bagels, in my omlettes, by itself.  So when I stumbled upon a recipe for a smoked salmon dip, I was immediately intrigued.  The recipe is so easy, just a matter of whipping together a mixture of ingredients and presenting in a pretty fashion.

I originally made this dip for a party setting, but quickly realized this acts as a perfect quick morning breakfast spread.  Instead of piling onions, lox, and dill on top of your bagel, English muffin, chip, etc. You can just spread this premixed schmear and have an incredible easy and gourmet breakfast.  Plus, it stays good for days, thanks to the lemon juice.  Make on Sunday, and eat all week!

Protect your bagels, put lox on them

Gather all of the ingredients, chances are you have most of the items already in your pantry or fridge.

Ingredients for Smoked Salmon Schmear

Ingredients for Smoked Salmon Schmear

Tabasco, horseradish, Worcestershire sauce.  One 8oz package of cream cheese, softened (leave out of the fridge for about 30 minutes).  Two plain 8oz containers of Greek yogurt.  1 1/2 lemons, using both the juice and zest.  8oz of smoked salmon, you can always add more if you want the spread to have a little more of the salmon flavor and pieces.  Finally, lots of dill and scallions to give a freshness, because nothing goes better with cream cheese and lox then dill and onions.

In the blender

In the blender

The only leg work necessary is chopping the dill, scallions and smoked salmon into smaller, bite sized pieces.  Combine all of the ingredients together in the blender and mix for about 2 minutes until everything combines.  Season with kosher salt.  And serve!  I presented the schmear with a mixture of everything and garlic bagel chips on the side.  Fresh veggies and pita chips work as well!

Smoked Salmon Schmear

Smoked Salmon Schmear

Be sure to refrigerate if you plan on using later!



Smoked Salmon Schmear


  • 8 ounces cream cheese, softened
  • 2 cups plain greek yogurt
  • juice of 1 1/2 lemons
  • 3-5 dashes Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon extra hot prepared horseradish sauce
  • 8 ounces smokes salmon, flaked
  • 2 green onions, diced
  • 2 heaping tablespoons dill, chopped
  • Kosher salt


  1. Chop Smoked Salmon, Dill and Scallions
  2. Add all ingredients to a stand mixer fitted with a paddle attachment
  3. Mix for two minutes or so until incorporated
  4. Season with kosher salt to taste
  5. Serve with bagel chips, fresh vegetables or pita chips

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