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Creme Fraiche Salmon Spread


Tangy creme fraiche unites poached and smoked salmon in this quick and easy spread.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: David Malosh

Source: Martha Stewart Living, December 2013


  • Coarse salt and freshly ground pepper
  • 1 pound skinless fresh salmon, cut into 1-inch pieces
  • 1/2 cup creme fraiche
  • 1 small shallot, minced (about 2 tablespoons)
  • 2 tablespoons minced fresh chives, plus more for garnish
  • 2 ounces smoked salmon (preferably unsliced), chopped to a 1/4-inch dice
  • 1 small belgian endive, trimmed and thinly sliced, for serving
  • Seeded crackers, for serving


  1. Bring 2 inches of water to a boil in a medium pot. Reduce heat to a simmer and season generously with salt. Add fresh salmon and poach until just cooked through, about 4 minutes. Remove with a slotted spoon and transfer to a plate. Let cool completely.

  2. Combine creme fraiche, shallot, and chives in a medium bowl. Add poached and smoked salmon, gently stirring until just incorporated, with some flakes of fresh salmon remaining. Season with salt and pepper. Spread can be made 1 day ahead and stored in refrigerator. Before serving, top with chives and endive. Serve with crackers.

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