Fish Spread Recipe

Prepare fish

Open the canned salmon and drain thoroughly. Transfer to a bowl and use a fork to flake the fish, removing any large pieces of skin or bone you don't want in the spread.

Soften base

If cream cheese is not fully softened, microwave for 8–10 seconds until easily spreadable. In a medium mixing bowl, beat the softened cream cheese until smooth.

Combine wet ingredients

Add the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, Worcestershire sauce, lemon juice and lemon zest to the cream cheese. Mix until fully combined and creamy.

Fold in fish and aromatics

Gently fold the flaked salmon into the creamy mixture. Add the finely minced red onion, chopped chives, chopped dill (if using), hot sauce (if using), salt and black pepper. Stir until evenly distributed, leaving some texture from the fish.

Adjust seasoning & texture

Taste and adjust seasoning: add more lemon juice for brightness, salt or pepper to taste. If the spread is too thick, stir in up to 1 tablespoon water, milk, or extra yogurt to reach desired consistency.

Chill (recommended)

Cover and refrigerate the fish spread for at least 30 minutes to let flavors meld. The spread can be made up to 24 hours ahead; bring to chilled or room temperature before serving as preferred.

Finish with olive oil

Just before serving, stir in or drizzle the teaspoon of olive oil for sheen and a slight richness, if desired.

Transfer the chilled spread to a serving bowl or shallow dish. Smooth the top with a spatula or create a small well in the center.

Arrange lemon wedges, sliced pickled jalapeños and thin red onion slices around or on top of the spread. Garnish with fresh dill sprigs or extra chives.

Serve with assorted crackers or crostini. Provide a small spoon or spreader so guests can top crackers with spread and optional pickled jalapeños and red onion.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.