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Looking for a quick and easy smoked salmon appetizer that you can pull together in minutes? This smoked salmon and cream cheese appetizer is creamy, fresh, and effortlessly impressive – and it takes just 10 minutes to make. Perfect for Christmas, Easter, or any dinner party where you want something festive without spending hours in the kitchen.
Served in small glasses, on crostini, or as a simple salmon dip, this appetizer is endlessly flexible and always a hit.
Table of contents
Why This Recipe Works
This smoked salmon appetizer requires minimal prep but delivers maximum flavor. And no cooking required! You can make it ahead and it looks elegant enough for any dinner party! The combination of smoked salmon, cream cheese and fresh herbs is a classic for a reason! I love making easy salmon appetizers such as this salmon tartare, the salmon rolls with cream cheese or this fancy salmon terrine.
Recipe Ingredients
You only need a handful of everyday ingredients (check the recipe card for full details on the quantities and ingredients)
- smoked salmon – not a fan of salmon? You can easily swap this for smoked trout or go without fish by using crispy bacon bits instead.
- cream cheese (full-fat, plain)
- shallot or red onion – if you don’t like raw onion you can briefly pickle them in some vinegar. That will make the flavor softer
- fresh chives
- flat-leaf parsley
- lime (or lemon) zest and juice
- extra virgin olive oil
- salt & black pepper (optional)
Tip: Make sure your cream cheese is at room temperature – it makes mixing much easier and results in a smoother texture.
How to Make Smoked Salmon Cream Cheese Appetizers
- Prepare the salmon by cutting it into thin strips. This is really easy with scissors but a sharp knife works equally wlel
- Prepare the shallot by submerging it in boiling water for 30 seconds. This makes it softer. Pickling in vinegar is also a good option.
- Mix the cream cheese in a bowl with the shallot, olive oil, chopped herbs, lime zest and juice. Taste and lightly season with salt and pepper. Remember that the smoked salmon adds salt as well
- Assemble by spooning or piping the cream cheese mixture into small glasses. Top with the smoked salmon and finish with some fresh herbs.
- Chill until ready to serve.
Serving Ideas
This smoked salmon appetizer is incredibly versatile:
- In small glasses – elegant and perfect for dinner parties
- On crostini – instant smoked salmon crostini
- With crackers – serve it as a creamy salmon dip
- On amuse spoons – ideal finger food for receptions
If you find filling the glasses messy, use a piping bag for a cleaner look.
Variations & Swaps
- Not a fan of salmon? Use crispy bacon bits, hot smoked salmon, mackerel, or tuna instead
- Add a little sour cream or crème fraîche for a lighter texture
- Swap chives for dill to make a lemon-dill cream cheese
- Add finely diced cucumber for extra freshness (place it at the bottom of the glass)
FAQ Smoked Salmon Appetizer with Cream Cheese
Yes, absolutely. You can prepare the cream cheese mixture and assemble the glasses up to a few hours in advance. Cover and store them in the refrigerator to prevent the salmon from drying out. For the best presentation, add the final herb garnish just before serving.
Stored in an airtight container, this appetizer will keep well for up to 24 hours. After that, the texture of the cream cheese and salmon may start to change.
Freezing is not recommended. Cream cheese tends to become grainy once thawed, and smoked salmon can lose its texture.
Cold-smoked salmon works best for this recipe. You can use either sliced or pre-cut smoked salmon. Hot-smoked salmon also works well if you prefer a firmer, flakier texture.
Yes, you can, but keep it mild. Plain cream cheese gives you the most control over flavor. If you use flavored cream cheese, reduce the herbs and seasoning so it doesn’t overpower the salmon.
More Salmon Recipes
How to make gravlax with beetroot (cured salmon)
Smoked Salmon and Cream Cheese Appetizer
Ingredients
- 120 grams smoked salmon
- 1 shallot finely chopped
- 2 tbsp chives finely sliced
- 2 tbsp flat leaf parsley finely sliced
- 500 grams cream cheese natural
- 2 tbsp extra virgin olive oil
- salt and pepper
- 1/2 lime zest and juice
Equipment
- 8 small serving glasses
Instructions
- You can replace the herbs in the recipe to whatever herbs you fancy. Dill is a classic combination with salmon but coriander will taste equally well.
- Peel the shallot and cut very finely. Submerge into boiling hot water for 30 seconds and then leave to dry on a paper kitchen towel.
- Cut the salmon into thin strips. This is easiest with a pair of scissors but a sharp knife will work as well.
- Place the cream cheese in a bowl and add the shallot, olive oil, lime zest and juice and the chopped herbs. Taste and if needed ad a little bit of salt. Keep in mind that the smoked salmon will also add salt so be careful with too much salt. Mix it well.
- Divide the mixture over the glasses and put a few strips of salmon on top. Decorate with a few sprigs of the herbs you have used and put in the fridge until you are ready to eat!
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
