Ina Garten Smoked Salmon Spread

I brought this out once at a book club, expecting it to last the hour. It was gone in ten minutes, and someone asked if I’d picked it up from a fancy market. That’s when I knew Ina was onto something.

It’s silky, smoky, and quietly bold. Here’s how I made it Ina-level: room-temp cream cheese (non-negotiable), the right smoked salmon, and a restrained hand with the horseradish.

What Surprised Me Most (In a Good Way)

This isn’t just a spread—it’s a balancing act. Ina layers richness (cream cheese, sour cream), brightness (lemon), heat (horseradish), and umami (smoked salmon) so nothing overwhelms.

The real surprise? It doesn’t need capers, onions, or anything fussy. The dill and horseradish already do the heavy lifting.

My Ingredient Notes

• Cream cheese, at room temp (8 oz) – Skip the cold brick. It needs to be soft for that ultra-smooth base. I once forgot and tried to rush it in the mixer—not worth it.
• Sour cream (½ cup) – Adds tang and loosens the texture just enough. I’ve tried Greek yogurt. It worked, but the flavor wasn’t as plush.
• Fresh lemon juice (1 tbsp) – This wakes everything up. Bottled juice felt dull by comparison.
• Minced fresh dill (1 tbsp) – Don’t skimp. Dried dill won’t cut it here.
• Prepared horseradish, drained (1 tsp) – Just enough to give it backbone. I once added a heaping spoonful and regretted it instantly.
• Kosher salt (½ tsp) + black pepper (¼ tsp) – Simple, clean seasoning.
• Smoked salmon, minced (4 oz) – Norwegian is my go-to: it’s drier and less briny. Anything too wet turns the spread runny.

Safe Substitutions

• Dairy-free: Kite Hill almond cream cheese and Forager sour cream make a decent sub. Slightly tangier.
• Herbs: Chives work if you’re out of dill, but it changes the personality—less Nordic, more brunch-y.
• Smoked trout: Tried it once—lovely, flakier texture and slightly more delicate smoke.

Lessons From My Oven (or Fridge, in This Case)

What Went Wrong	Why It Happens	How to Fix It
Spread was too stiff	Cream cheese too cold	Let it sit out 30+ mins before mixing
Overpowering horseradish	Too much added up front	Start with half a teaspoon and taste
Watery texture	Salmon was too moist	Pat salmon dry before mincing

How to Make Ina Garten’s Smoked Salmon Spread

1. Soften the cream cheese: Let it sit out until fully room temp—soft to the touch.
2. Whip the cream cheese in a stand mixer (paddle attachment) until smooth and fluffy, about 1–2 minutes.
3. Mix in the sour cream, lemon juice, dill, horseradish, salt, and pepper. Blend just until combined.
4. Fold in the minced smoked salmon by hand. Don’t overmix—leave some texture.
5. Chill at least 10 minutes before serving. It sets and the flavors marry beautifully.

Tips I Always Use

• Use a microplane for the lemon zest if you want to double down on citrus without more acid.
• Pat the salmon dry with a paper towel—it makes all the difference.
• Taste before serving—the salt level depends heavily on your salmon.

What Pairs Well

• Serve with: Blini, cucumber rounds, bagel chips, seeded crackers, or Belgian endive leaves.
• Drink with: Dry rosé, sparkling wine, or a crisp sauvignon blanc.
• Leftovers: Keeps beautifully in the fridge for 4–5 days. I wouldn’t freeze it—it splits.

Before You Make It…

Q: Can I make this ahead?
A: Yes, and it’s actually better that way. I make it the morning of and serve it that evening.

Q: Can I use lox instead of smoked salmon?
A: You can, but it’s softer and saltier. The texture won’t hold up as well.

Q: Is there a way to make it lower fat?
A: You can—but don’t go too lean. Light sour cream works; low-fat cream cheese makes it gummy.

Try More Recipes:

• Ina Garten Maple Roasted Carrots
• Ina Garten Quiche Lorraine
• Ina Garten Orange Marmalade