Full disclosure – I love this recipe because it allows me to justify eating fish for breakfast.
I know, I know, this sounds stupid. I’m a grown-up, I can eat whatever I want, whenever I want. It’s not like there’s actual Food Police waiting around the corner to throw me in jail because I dared to eat fish for breakfast.
Still, unlearning stereotypes is hard.
Eggs are for breakfast, meat and fish are for dinner. You can eat leftover dinner for lunch, but not for breakfast. Because breakfast food is a category of its own and fish just isn’t on the list.
In my mind, I know all of these unwritten rules are no rules at all and no one is forcing me to adhere to them.
Still, I feel bad whenever I eat something like a salmon fillet or a steak in the morning. Which… why? They’re staple Keto foods, they’re full of healthy nutrients, they keep you full and satisfied.
Not gonna lie, I’m still in the learning process. And I know freeing yourself from stereotypes takes time. It took time to believe that eating this much fat wouldn’t actually make me drop dead from a heart attack before turning 30, after all.
But salmon spread, on the other hand? Perfect breakfast type of food when you smear it on toast. Because toast is breakfast, and toppings are secondary.
That said, as with most of my favorite recipes, this one isn’t confined to a single category either. Yes, it’s a great dish to put on the table at breakfast. But it also works perfectly fine for a hearty lunch alongside your favorite salad or as a dinner appetizer with some flaxseed crackers.
It’s flavorful, filling, full of fat from cream cheese and salmon, and works for all meals of the day.
I literally cannot think of a reason you shouldn’t try this recipe, aside from being allergic to one of the ingredients.
You can make the spread 2 ways:
- With smoked salmon. Which is my favorite – both because it takes less time, with salmon ready to use straight out of the packaging, and because I find smoked salmon more flavorful.
- With baked salmon. This will take more time (but not by much. After all, you need less than 10 minutes to bake salmon) and – most importantly – more seasonings. It works better if you prefer a milder salmon taste (which many do when it comes to seafood). But, without the seasonings, the salmon taste might be a bit too bland.
About the seasonings:
Honestly – go for whatever you want. I’d say lemon juice, as well as salt and black pepper, are a must.
Other than that – you’re free to experiment. I usually add some mustard, Italian seasoning and fresh dill (not always).
I’d say garlic, chili powder, a little horseradish, a bit of hot sauce would all work well with this spread.
Creamy Salmon Spread
- A food processor OR a mixing bowl and a stick blender
- 1/2 lb smoked salmon
- 1 pack of cream cheese (8 oz)
- 2 tbsp sour cream
- 1 tbsp lemon juice
- 1 tbsp mustard (optional)
- 1 tbsp chopped fresh dill (optional)
- 1/2 tbsp Italian seasoning (optional)
- Salt and black pepper (to taste)
- Add cream cheese to the food processor and process until soft and smooth (you can use a stick blender instead of a food processor). Add sour cream, lemon juice, and (optional) mustard, and beat again until everything is fully combined.
- Chop the smoked salmon into small chunks. Add to the food processor and blend until the salmon is fully combined with the cream cheese into a smooth mixture.
- Add the seasonings and blend again for a few seconds. Give the paste a taste and adjust the seasonings to your taste.
- Transfer to an airtight container and let it chill in the fridge for around 2 hours for the tastes to fully develop.