Description
A delightful appetizer showcasing the perfect balance of cream cheese and smoked salmon.
Ingredients
Scale
- 8 oz cream cheese, softened
- 4 oz sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped chives
- ½ teaspoon garlic powder
- 8 oz smoked salmon, chopped (reserve a few slices for garnish)
- ¼ cup chopped capers (optional)
- ¼ cup finely diced red onion (optional)
- Black pepper, to taste
- 2 tablespoons chopped fresh dill (for coating)
- 2 tablespoons chopped fresh parsley (for coating)
- ¼ teaspoon lemon zest (optional, for coating)
- Crackers, toasted baguette, or veggie sticks (for serving)
Instructions
- To kick off this delicious appetizer, begin by combining the softened cream cheese and sour cream in a mixing bowl. Use an electric mixer on medium speed or a hand whisk to beat them together until you achieve a creamy, smooth consistency. This base provides a rich texture that complements the smoky salmon beautifully. Next, add the lemon juice, Dijon mustard, chopped dill, chives, garlic powder, and a few grinds of black pepper. Mix these ingredients well to ensure an even distribution of flavor throughout the log.
- Once your cheese mixture is fully blended, it’s time to fold in the star ingredient: the chopped smoked salmon. Use a spatula to gently mix the salmon into the cream cheese base. If you’re adding capers and red onions for an added flavor punch and texture, incorporate them at this stage as well. The key here is to fold gently to avoid breaking the salmon pieces too much—they should still be recognizable and provide a delightful bite when served.
- Once everything is well combined, take a large piece of plastic wrap and spoon the salmon and cream cheese mixture onto the center. With the help of the plastic wrap, carefully shape the mixture into a log by rolling it tightly. Make sure to twist the ends of the plastic wrap securely to keep the shape intact. Place your wrapped log in the refrigerator to chill for at least two hours. This chilling process helps the flavors meld and gives the log a firmer texture, making it easier to slice later on.
- After chilling, remove the log from the refrigerator and unwrap it from the plastic wrap. In a small bowl, combine the fresh dill, parsley, and optional lemon zest for the coating. Roll the entire log in the herb mixture, pressing gently to ensure it adheres well to the surface. This coating not only enhances the presentation but adds a burst of fresh flavor to each bite.
- Now that your Smoked Salmon and Cream Cheese Log is beautifully coated, it’s time to serve! Place the log on a decorative platter and slice into rounds. You can garnish with reserved slices of salmon or a sprinkle of extra fresh herbs for a stunning finishing touch. The log pairs perfectly with an array of accompaniments—think crispy crackers, warm, toasted baguette slices, or a colorful assortment of veggie sticks to add crunch. Enjoy your delectable creation with guests or family by sharing stories and laughter over this elegant appetizer!
Notes
Make sure to use high-quality smoked salmon for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers
Nutrition
- Calories: 150 kcal
- Sodium: 500 mg
- Protein: 8 g