Easy Alaska Salmon Spread

Salmon spread topped with chopped cucumber, beets, & chives

  • Preparation Time: 20 minutes
  • Cook time: 10 minutes
  • Yield: 8 servings


  • 12 oz Alaska Salmon, cooked & flaked
  • 8 oz Neufchâtel Cheese
  • 2 Tbsp Lemon Juice
  • 1/4 tsp kosher Salt
  • freshly ground Black Pepper


  • 1/8 cup minced Chives
  • 1/3 cup diced pre-cooked, pre-peeled Beets
  • quick pickled Cucumber (see below)
  • Smoked Sea Salt
  • Rye Bread Toasts

Quick Pickles:

  • 2 small English Cucumbers
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Water
  • 1 tsp kosher Salt
  • 1 tsp Sugar


Add flaked salmon, neufchâtel cheese, lemon juice, salt and pepper to a food processor. Pulse until smooth and fully combined (you don’t want any streaks of neufchâtel cheese). Refrigerate.

To make quick pickles, microwave or use a small pan on the stove top to heat vinegar, water, salt and sugar. Slice small English cucumbers in half lengthwise, scoop out the seeds, and chop into half moons. Add to the heated vinegar mix, stir and refrigerate at least 10 minutes.

To compile, add spread to a bowl or a plate. Add quick pickles, chives, beets, and smoked salt on top. Serve with rye bread toasts or veggies.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)