Smoked Salmon and Curd Cheese Spread Recipe
Smoked salmon and curd cheese spread is an elegant yet very simple sandwich topping that works beautifully for breakfast, dinner or as a party appetizer. It’s a bit like a Scandinavian salmon spread, but in a Polish version with curd cheese and dill.
This spread combines smoky salmon, tangy curd cheese and fresh herbs into a light yet luxurious topping that feels special but takes only minutes to make.
Chef's tips
Use cold‑smoked salmon of good quality – its flavour carries the whole spread. Adjust the consistency with more yogurt if you prefer it lighter, or with extra curd cheese if you like it thicker and more spreadable.
How to serve
Serve on rye or wholegrain bread, on crispbread or crackers, or as a dip with vegetable sticks. It’s also great as a filling for mini tartlets or canapés for parties.
Ingredients
- cold‑smoked salmon - 120 g
- semi‑fat curd cheese - 200 g
- yogurt or 18% sour cream - 2 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- fresh dill - 0.5 bunch
- chives optional - 0.25 bunch
- pepper to taste
- salt to taste, carefully, the salmon is salty
Preparation
- Cut the smoked salmon into smaller pieces. If it has skin, remove it.
- Transfer the curd cheese to a bowl and mash it with a fork until smooth.
- Add the natural yogurt and lemon juice to the curd cheese. Mix thoroughly until the mixture is creamy.
- Rinse, dry and finely chop the dill and chives.
- Add the chopped salmon, dill and chives to the bowl with the curd cheese. Gently mix so the salmon pieces don’t break up completely.
- Season the spread with pepper and salt very carefully – taste before salting, as the salmon is already salty.
- Refrigerate the spread for at least 20 minutes to let the flavours meld. Serve chilled.
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem zamieszaj. Ze względu na rybę nie przechowuj jej dłużej niż 2 dni.
