Salmon Spread with Lemon and Dill


1 lb cooked wild salmon fillet
1 cup butter, softened
rind of 1 lemon, chopped
juice of 1 lemon
3 tsp fresh dill, chopped
1/4 cup sliced almonds, coarsley chopped
kosher salt and ground white pepper
This is a wonderful appetizer that can be served with crispy vegetables for dipping as well as with crusty bread and or crackers.

  • Add the salmon to a large sauce pan and poach until the flesh flakes easily and is cooked through.
  • Remove from the pan and allow to cool slightly.
  • Flake the fish and place in a food processor with 2/3 of the butter, lemon rind and juice along with half of the dill.
  • Season to taste with salt and pepper.
  • Process until the mixture is smooth and thoroughly combined.
  • Mix in the chopped almonds, taste for seasoning then place mixture into small ramekins.
  • Clarify the remaining butter and pour over each ramekin to make a seal.
  • Chill and serve with crudites and or crackers or crusty bread.




15 min


10 min


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