Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Spreads » Salmon Creme Pot A Super Creamy Salmon Spread

Salmon Creme Pot A Super Creamy Salmon Spread

Author: Karon Grieve Published : June 2016

Recipe
creamy salmon dip pin image

Rich and luxurious this salmon creme pot is a silky creamy salmon spread that will make the humblest slice of toast into a delightful treat.

salmon creme pot

I love salmon, it’s my favourite fish. Especially Scottish salmon of course. From smoked salmon to a stir fry I honestly don’t think you can go wrong with this king of the fishy world.

Salmon is super healthy too being packed with Omega 3 oils and a fabulous source of protein.

ingredients

Ingredients for creamy salmon spread

There aren’t many ingredients here;

A salmon fillet, 1 spring onion, 1/4 teaspoon of grated nutmeg, salt and pepper to taste, half a cup of Greek yogurt, 1 egg, and a tablespoon of chopped fresh dill.

I use Greek yogurt in my recipe which makes this a bit more healthy than one using cream. So you can feel just a tad virtuous as you slather it on your toast or crackers and treat yourself to an extra slice!

I made mine in a jar but you can make yours in small ramekin dishes for individual portions if you like.

close up of jar

How to make the salmon spread

To make your salmon creme pot simply chop the salmon and pop it into the jar.

Whisk all the other ingredients (apart from the fresh dill) together and pour over the salmon.

Top with the chopped dill and pop the lid on the jar.

Place jar in a baking tray with boiling water coming halfway up the sides of the jar. Bake for 30 minutes at 180C/350F.

Be careful removing from the oven, allow to cool completely.

close up of salmon on crackers

How to serve this salmon spread

Serve a little pot on your plate with a couple of slices of toast or some crusty bread at lunchtime.

Have this creamy salmon spread as a dip with crudites or bread sticks.

Serve on crusty French bread, toast or crackers as an appetiser.

Add this to your antipasti platter.

opened jar

How long will this keep

Store your creamy salmon spread in the fridge for up to 3 days.

larder links

Looking for more super salmon recipes? Then check these out before you go;

Salmon broccolini and asparagus bake

Strawberry and salmon salad

Salmon baked in a parcel

Seared salmon with courgetti and pesto

Oat crusted salmon

Smoked salmon on tattie scones

Salmon and pesto rolls

Seared salmon with whisky dip

Simple salmon fishcakes

Seared salmon on minted greens

Thai Salmon Bake

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
salmon creme pot

Creamy salmon spread

Karon Grieve
A super easy recipe for a simple creamy salmon spread perfect for picnics or parties
No ratings yet
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course spread
Cuisine British
Servings 1 jar
Calories 299 kcal

Ingredients
 

  • 120 g salmon salmon fillet skinned and chopped
  • 1 spring onion finely chopped
  • 1/4 tsp nutmeg grated
  • salt and pepper to taste
  • 1/2 cup Greek yogurt
  • 1 egg
  • 1 tbsp dill chopped
Metric – US Customary

Instructions
 

  • Preheat oven to 180C/350F/Gas 4 and fill baking tray with boiling water
  • Place chopped salmon in kilner type jar or small ramekins if making sererate versions
  • Whisk together all other ingredients (apart from the dill) and pour over the salmon
  • Add the dill on top and poop lid on jar
  • Place jar in a baking tray with boiling water coming half way up the sides of jar
  • Bake for 30 minutes
  • Remove from oven and allow to cool completely.
  • Store in fridge and use within 3 days.
  • Serve on toast, bread, crackers or as a dip.

Nutrition

Calories: 299kcalCarbohydrates: 5gProtein: 40gFat: 12gSaturated Fat: 3gTrans Fat: 1gCholesterol: 235mgSodium: 154mgPotassium: 828mgFiber: 1gSugar: 4gVitamin A: 441IUVitamin C: 3mgCalcium: 159mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Fish and Seafood Recipes, Spreads

« Seared Salmon With Courgetti And Pesto
Super Simple Sage And Goat’s Cheese Frittata »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

dandelion jelly with spoon
3 ingredient dried apricot jam
rich and creamy mushroom soup
homemade garlic oil
vegetarian moussaka
beetroot chutney by larderlove.com

Spring Recipes

coronation chicken
bowl of chicken biryani
wild garlic soup
3 ingredient cheese scones
lamb kofta curry
salmon miso stir fry bowl
close up of slice of carrot and walnut cake
sweet potato wedges

See more spring recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.