Chive and Salmon Spread Recipe

Perfect for any time of day, try with bagels, as an open-face sandwich, or with crackers!

This is an ideal way to use leftover salmon. Try it for breakfast on toasted bagels, for lunch as a sandwich (see below), or in the evening as an appetizer with pita bread or crackers.

Makes 1 cup


  • ¾ cup flaked cooked salmon
  • 1 tablespoon fresh lime juice
  • ½ to 1 teaspoon bottled horseradish
  • ½ teaspoon Dijon mustard
  • 4 to 6 ounces cream cheese
  • 1 to 2 tablespoons milk
  • 2 tablespoons minced fresh chives or garlic chives
  • Salt
  • Freshly milled black pepper


Place the flaked salmon in a large mixing bowl. Add the lime juice, horseradish, Dijon mustard, and cream cheese. Beat until blended, about 30 seconds. Add 1 tablespoon of the milk and the chives, and mix again. (If you prefer a less dense consistency, add another tablespoon of milk.) Season with salt and pepper to taste.

Variation: Savory Salmon Spread

Add ¼ teaspoon Cajun seasoning and ½ teaspoon Worcestershire sauce along with the cream cheese. Proceed as above.

Variation: Scandinavian-Style Open-Face Salmon Sandwich

For each serving, toast 1 piece of dense rye or whole wheat bread. Spread first with a thin layer of unsalted butter, and then with the salmon mixture. Top with paper thin slices of sweet onion.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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