gluten-free smoked salmon spread Print

smoked salmon goat cheese spread

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This spread was one of the hits of the buffet table at my birthday party. Dan was kind enough to smoke sides of salmon in our smoker days in advance so he could make this. He also used Vashon-made goat cheese from one of our favorite farms. But that was a singular experience. You don’t need that to make a great spread.

Get yourself some good smoked salmon, some soft goat cheese, a little thick Greek yogurt, and a lemon. Mix and season to taste. It’s going to be good.


about 2 cups
8 ounces smoked salmon
8 ounces soft goat cheese
1 lemon
1 ounce Greek whole-milk yogurt


Make the spread. Put the smoked salmon and goat cheese into the bowl of a food processor. Pulse until the smoked salmon is broken down and incorporated into the goat cheese. Stop the food processor. Add the juice of the lemon. Pulse the spread. If it feels too thick to you, add the Greek yogurt and pulse until the spread is the consistency you want.

Season to taste. Refrigerate the spread for at least 1 hour before serving.

Serve with gluten-free crackers or vegetables.