Hot-Smoked Salmon Spread with Horseradish

Smoke, lemon and a little kick

Hot-smoked salmon has a firmer, flakier texture than cold-smoked salmon and a pronounced smoky flavor. That’s exactly why it works so well in a spread: the fish stays distinct among the cream cheese instead of disappearing into a smooth purée. Flake the salmon into large pieces with two forks and fold it into the cream cheese mixture at the very end. That way, you’ll keep both visible flakes and a creamy consistency. Check the fish beforehand for any remaining pin bones and remove them with your fingers or tweezers.

Cream cheese makes the spread easy to spread, while lemon keeps the flavor light. Use both some finely grated zest and juice: the zest adds a bright citrus aroma, while the juice balances the richness of the salmon and cheese. Horseradish brings a brief, fresh heat; start with a small amount and taste before adding more, as the strength varies from jar to jar. Chives add a gentle onion flavor without overpowering the fish. You’ll often need only a little salt, since smoked salmon and crackers can already be salty.

Let the cream cheese come to room temperature briefly before you start. It will then mix more easily without needing to stir vigorously. If the spread is too firm after mixing, add a teaspoon of lemon juice; don’t add extra cream cheese straight away, as that will also make the lemon and horseradish less pronounced. You can replace the chives with finely chopped dill, but keep the amount modest. No horseradish on hand? A little mustard adds a kick, but has a different flavor; add it gradually.

Rye crackers provide a sturdy, slightly earthy contrast to the soft spread. Thin slices of cucumber and radish add freshness and a crisp bite. Radishes are often plentiful in spring and summer, but cucumber and radishes are available outside those seasons too. Put the spread on the table with the crackers and vegetables as part of a lunch with, for example, a green salad or boiled eggs. It’s best to spoon the spread into a small bowl and top it up as needed, rather than leaving it out on the table for a long time.

Refrigerate any leftovers, covered, right away, preferably at a maximum of 4 °C, and eat them within two days. Don’t leave the spread out of the refrigerator for more than two hours; return it to the fridge sooner in warm weather. Give chilled leftovers a quick stir before serving. The texture is best if you keep the salmon in large flakes and don’t freeze the spread.