Anti Inflammatory Smoked Salmon Spread with Herbs & Lemon
Creamy, bright, and packed with omega-3-rich smoked salmon, this herb-flecked spread is the kind of thing you'll want to keep stocked in the fridge all week. Extra virgin olive oil and Greek yogurt bring healthy fats and a light tang that balance the richness of the cream cheese, while fresh dill, chives, and lemon zest layer in serious flavor without relying on anything processed or inflammatory. A touch of horseradish and freshly ground black pepper round everything out with just enough gentle heat. The food processor does most of the work — a few quick pulses and you're done — and a short chill in the fridge lets the flavors meld into something that tastes far more impressive than the effort involved. Smoked salmon is one of those ingredients that genuinely earns its place in an anti-inflammatory approach to eating, delivering both flavor and nutritional value in every bite. This recipe makes enough to serve eight, so it's a smart choice for entertaining or meal prepping snacks for the week. Serve it cold with lemon wedges and a few extra dill sprigs for a spread that looks as good as it tastes.
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ¼ cup plain greek yogurt
- 1 tbsp extra virgin olive oil
- 6 oz smoked salmon, roughly torn
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp prepared horseradish
- ¼ tsp black pepper, freshly ground
- salt, to taste
For serving
- extra fresh dill sprigs, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Add the softened cream cheese, Greek yogurt, and olive oil to a food processor and pulse 4–5 times until smooth and evenly combined.
- 2
Add the smoked salmon, lemon juice, lemon zest, dill, chives, horseradish, and black pepper. Pulse 6–8 times until the salmon is broken down into small flecks and the mixture is cohesive but still has some texture — do not over-process to a completely smooth paste.
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