Smoked Salmon Spread

This no-cook salmon spread gets its signature smoky flavor from a smart shortcut: liquid smoke stirred into canned salmon and cream cheese. The blend of fat-free and reduced-fat cream cheese keeps things lighter without sacrificing that rich, spreadable texture you want on a cracker or bagel.

Scallions add a fresh bite that cuts through the richness, and a generous crack of black pepper rounds everything out. Five minutes of mixing, a stint in the fridge, and you’ve got a dip that tastes like you spent way more effort than you did.

Serve it with toasted baguette rounds, sturdy crackers, or cucumber slices for a low-carb option.

Pro Tips

• Let the cream cheese soften fully at room temperature before mixing so you get a smooth, lump-free spread
• Go easy on the liquid smoke at first. A few drops go a long way, and you can always add more
• This spread tastes even better after a few hours in the fridge, so make it ahead when you can
• Stores well covered in the refrigerator for up to 3 days

Variations

• Swap canned salmon for smoked salmon (lox) and skip the liquid smoke entirely
• Stir in fresh dill and a squeeze of lemon juice for a Scandinavian twist
• Add a tablespoon of prepared horseradish for a spread with real kick