Hot Smoked Salmon Spread

When people think “smoked salmon”, they’re usually thinking of the cold smoked, slightly squishy version that mostly ends up on bagels with a schmear. But there’s an alternative smoked salmon in town – and it’s hot smoked! What’s the difference? The smoking process is done at different temperatures, which results in radically different seafood goodness: cold smoked is mild and much more similar in texture to raw salmon like the kind you’d find on a sashimi plate, whereas the hot smoked variety is much firmer, like a cooked salmon, with a lovely smoky aroma and a firm, almost-caramelized exterior. It’s that delicious smokiness I wanted to make the most of when I whipped up this super simple smoked salmon spread – try saying that five times fast!

 Hot Smoked Salmon Spread from #aip #autoimmuneprotocol #whole30

Now, not gonna lie, smoked salmon of any kind isn’t the cheapest thing you can buy. So I combined the nice chunk of hot smoked salmon that I had with a can of good quality salmon to stretch my dollars a little further. This worked out really well, because it made for a smoked salmon spread that kept the smoky flavor of the pricier salmon, but was about double the batch size I would have made with the hot smoked salmon alone. Winning. All you need to make this smoked salmon spread is a food processor: everything whizzes up together speedily and you can customize how smooth or coarse you want to make it.

To make this spread creamy without being too heavy, I added a generous glug of coconut milk, then livened all those rich flavors up with plenty of fresh lemon, green onions and chives. This smoked salmon spread is not only an omega-3 delivery vehicle, it’s a people-pleaser, too! Load it up on cucumber slices for lunch or cute little appetizers or use it to top a baked sweet potato for a dinner time treat. Even Mr Meatified enjoyed this and his is usually picky about (a) salmon and (b) smoked foods. Go figure.

Hot Smoked Salmon Spread from #aip #autoimmuneprotocol #whole30

This recipe is Autoimmune Protocol and Whole30 friendly – but make sure to find a source of hot smoked salmon that doesn’t have added sugars or unnamed spices. If you can’t find any locally, there is a smoked salmon recipe in The Paleo Approach Cookbook.


Hot Smoked Salmon Spread {AIP}

  • Yield: 2 cups (480 ml) 1x


  • 4 oz (118 g) hot smoked salmon
  • 4 oz (118 g) drained, canned salmon
  • 1/2 cup (120 ml) coconut milk
  • 2 tbsp (30 ml) lemon juice
  • 1/4 cup (8 g) chopped chives
  • 3 green onions, chopped


  1. WHIZZ: Add all ingredients to the bowl of your food processor and pulse until combined. Continue to process until the hot smoked salmon spread is the texture you prefer. That’s it!


  1. That sounds soooo delicious! have you seen the tea party menu in Gather? I think this would make a great alternative topping to the olives for that menu. And when not having a tea party, this would make a great snack or light lunch… sooooooo goooood.

    1. Here in Arizona, Safeway carries it and I’ve also seen it at Whole Foods. But if you can’t find it, feel free to sub in extra canned salmon, that will work, too 🙂

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