Today, we have got something seriously delicious to share with you—a mouthwatering recipe that’s close to our hearts. Let’s talk about smoked salmon spread. Yep, you heard that right—this dish is a flavor bomb that’ll rock your taste buds!

Silky, smoky salmon blended with creamy goodness, a zing of lemon, and a hint of garlic and onion. It’s like a party in your mouth! But wait, there’s more. We’ll top it off with fresh dill, everything but the bagel spice, capers, and a squeeze of lemon. Trust me, each spoonful is an explosion of flavors, that will make your guests ask for the recipe!

Smoked salmon spread in a bowl with capers on top and bread on the side

This recipe isn’t just about mixing stuff—it’s about recreating a recipe from a favorite recipe in St. Louis, that we would go to when we were first married. Founded in 1972, Duff’s was one of the legendary restaurants the late critic Joe Pollack dubbed the “Class of ’72,” a group of four restaurants that, according to Pollack, forever elevated the level of dining in St. Louis (the others being Balaban’s, Jefferson Avenue Boarding House, and Anthony’s).

After 41 years in business, in 2013, owners Karen Duffy and Tim Kirby decided to close the landmark restaurant at 392 N. Euclid. This place had mis-matched chairs, art on the walls, and food. that inspired us. Seriously. One of our most favorite appetizers that we ever had was served here at Duffs. It was smoked salmon spread served with toasted pumplernickel bread. It was just so memorable.

The smoked salmon spread they served was smooth and creamy. We have made a version like that before. With this recipe, we roughly chop it so there are some pieces of the smoked salmon in the spread. We have also made it with canned salmon. If you are not able to get smoked salmon fresh, canned salmon will absolutely work. In fact, left over salmon that is grilled will also taste amazing in this spread. The key is to use fresh dill and lemon. That is how they made it at Duff’s.

Photo of Duff's Restaraunt in St. Louis.

Well, we took that memory, and created this at home. The smoked salmon spread they served was smooth and creamy. We have made a version like that before. With this recipe, we roughly chop it so there are some pieces of the smoked salmon in the spread. We have also made it with canned salmon. If you are not able to get smoked salmon fresh, canned salmon will absolutely work. In fact, left over salmon that is grilled will also taste amazing in this spread. The key is to use fresh dill and lemon. That is how they made it at Duff’s.

Ingredients for smoked salmon spread:

Smoked salmon: Provides a rich, smoky taste and flaky texture.
Cream cheese (softened): Acts as a base, offering creaminess and mild tanginess.
Sour cream: Adds tanginess and enhances the creamy texture.
Mayonnaise: Helps bind the ingredients and adds richness.
Lemon juice: Adds a fresh, citrusy flavor that brightens the spread.
Garlic powder: Enhances the overall flavor profile with a hint of garlic.
Onion powder: Provides a subtle onion flavor that complements other ingredients.

Toppings for smoked salmon spread:

Fresh dill (with big stems removed): Adds a fresh, herbaceous flavor that pairs well with smoked salmon.
Everything but the bagel spice: Offers a medley of flavors found on an everything bagel (sesame seeds, poppy seeds, onion flakes, garlic flakes, salt).
Drained capers: Provides bursts of tangy and briny flavor, contrasting with the richness of the spread.
Lemon slices: Used as a garnish and to add a touch of fresh citrus flavor to the presentation or squeeze over the spread before serving.

How to make this Salmon Spread:

First things first, let your cream cheese chill out at room temperature. If you’re in a hurry, zap it in the microwave at 30% power for about 40 seconds in a microwave-safe dish to soften it up.
Grab 8 ounces of softened cream cheese and mix in 1/4 cup of mayonnaise, 1/4 cup of sour cream, and a tablespoon of lemon juice. Whisk it all together until it’s smooth and lump-free.
Next, toss in 1/4 teaspoon each of garlic powder and onion powder. Stir to combine.
Chop up 6 ounces of smoked salmon into small pieces—think the size of peas.
Gently fold the salmon into your cream cheese mixture until everything’s mixed together nicely. Transfer the spread to a serving bowl, cover with plastic wrap, and let it chill in the fridge overnight or for at least 3 hours.

For the finishing touches:

Take a few fresh dill sprigs, remove the thick stems, and sprinkle the delicate leaves over the top of the spread.
Add a sprinkle of “Everything But The Bagel” seasoning (about 1 teaspoon) on top.
Serve with lemon wedges and capers on the side—perfect for adding a zesty touch!