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Smoked Salmon Horseradish Spread

8 servings · 1.4 g net carbs

1.4g Net carbs 10.7g Fat 5.1g Protein 123.7 kcal

1.4g Net carbs · 10.7g Fat · 5.1g Protein · 123.7 kcal

Smoked Salmon Horseradish Spread

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

8 servings  ·  prep 12 min  ·  difficulty easy

Whipped and pulsed smoked salmon is blended with cream cheese and prepared horseradish to make a silky, savory spread. Emulsifying with avocado oil and white vinegar smooths the texture while chopped chives and dill add bright herbal notes. The spread is pulsed only until small flakes remain, preserving a slightly textured bite and visible salmon threads. It chills firm enough to spread or dollop and holds up as a finishing condiment for asparagus or cucumber.

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Ingredients

  • smoked salmonSalmon, Fish, chinook, smoked
    160 g
  • cream cheeseCream cheese, Regular, plain
    180 g
  • horseradish
    25 g
  • avocado oilOil, Avocado
    20 ml
  • white vinegarVinegar, Distilled
    8 g
  • chivesChives, Raw
    12 g
  • dillDill weed
    6 g
  • white pepperSpices, Pepper, white
    1 g

Equipment

  • food processor

Method

  1. Roughly chop the smoked salmon into pieces suitable for processing.
  2. Combine smoked salmon, cream cheese, and horseradish in the food processor and pulse several times to break up the fish but still leave visible flakes.
  3. With the motor running, stream in the avocado oil until the mixture becomes creamy and smooth, then add the white vinegar and pulse briefly to incorporate.
  4. Transfer the mixture to a bowl and fold in the chives and dill by hand to preserve texture; season with white pepper.
  5. Chill until firm enough to spread or dollop before serving.
Roughly chop the smoked salmon into pieces suitable for processing.

Tips

Pro tip

  • For a chunkier texture, reserve some chopped smoked salmon and fold it in after processing.
  • Soften cream cheese to near room temperature before blending for a smoother emulsion.
  • Add avocado oil in a slow steady stream while processing to help the mixture emulsify.

Frequently asked questions

Can I use sour cream instead of cream cheese?
Yes. Using sour cream will produce a looser, tangier spread and make the final texture more dip-like rather than firm; reduce or omit the white vinegar to prevent it from becoming overly tart.
What can replace horseradish if I don't have it?
Prepared mustard can stand in for horseradish. It provides sharpness with less heat, and the spread will be milder and slightly smoother in flavor.
Why did the spread separate or look oily?
If avocado oil was added too quickly or the cream cheese was too cold, the emulsion can break. Reprocess with a small extra spoonful of cream cheese while running the processor to rebind the mixture.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

1.4g Net carbs 8% 62% 30%
Net carbs Fat Protein
1.4 gNet carbs
5.1 gProtein
10.7 gFat
0.2 gFiber
123.7Calories

Electrolytes

Na231 mgSodium
K81 mgPotassium
Mg8 mgMagnesium

Minerals

Calcium
29 mg
Iron
0.27 mg
Magnesium
8 mg
Phosphorus
60 mg
Potassium
81 mg
Zinc
0.24 mg
Copper
0.053 mg
Selenium
—

Vitamins

Vitamin A
73 µg
Vitamin C
2.3 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.015 mg
Riboflavin (B2)
0.077 mg
Niacin (B3)
1.00 mg
Pantothenic acid (B5)
—
Vitamin B6
0.071 mg
Folate
7 µg
Vitamin B12
0.65 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

51.3 g per serving

6 figures are unavailable. Nothing was estimated in its place.

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Published 31 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.