Smoked Salmon & Lentil Spread Recipe

Smoked Salmon & Lentil Spread

  By lentilsorg  ,

February 1, 2018

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This spread hits all the right notes, and is wonderful spread on toasted baguette or bagel chips. It tastes even better after it has given time to chill in the refrigerator, so don’t be afraid to make it a day or two ahead of the party. Alternatively, serve for brunch with fresh bagels.

  • Prep: 15 Minutes
  • Cook: 10 Minutes
  • 15 Minutes

    10 Minutes

    25 Minutes

  • Yields: 16


  1. In the bowl of a food processor fitted with the blade attachment, or using a hand blender, add cream cheese, lentils, half of the smoked salmon, red onion, half of the dill, mayonnaise, lemon zest, lemon juice, and mustard. Pulse until coarsely combined. You do not want the spread too smooth – a little texture is welcome.
  2. Scrape the contents into a bowl and stir in the remaining smoked salmon and dill. Season to taste with salt and pepper.
  3. Refrigerate for one hour before serving. Serve with toasted baguette slices, bagel chips, or fresh vegetables.


8 oz (250 g) cream cheese, at room temperature

3/4 cup (175 mL) cooked split red lentils

5 oz (150 g) coarsely chopped smoked sockeye salmon, divided

1/4 cup (60 mL) coarsely chopped red onion

1/4 cup (60 mL) chopped fresh dill, divided

1 Tbsp (15 mL) mayonnaise

1 lemon, zested

2 tsp (10 mL) lemon juice

2 tsp (10 mL) Dijon mustard

to taste, salt and pepper

FOR SERVING: toasted baguette slices, crostini, bagel chips, or fresh vegetables


Nutrition Facts

Serving Size2 Tbsp (30 mL)
Sodium140 mg
Potassium145 mg
Protein7 g
Cholesterol30 mg
Sugar1 g
Total Fat7 g
Saturated Fat3 g
Total Carbohydrates3 g
Dietary Fiber1 g