Smoked Salmon Spread

Wild Alaska salmon, hot-smoked the right way, blended into a rich, creamy spread by Portland, Oregon chef Sean Harry. No shortcuts. No filler. Just real smoked salmon, mascarpone, a touch of pepper heat, lemon zest, garlic, and Worcestershire to round it out. Why it belongs on your holiday table This spread is one of those quiet showstoppers — the dish people hover around and ask about. It’s easy, it’s refined, and it saves you time. Perfect for: Holiday parties: Serve with crackers or crostini and call it done. Family gatherings: Add it to a charcuterie board for a smoky, elegant upgrade. Brunch: A natural fit with bagels, toast, or scrambled eggs. Last-minute hosting: Pull a tub from the fridge, put out some crackers, and you’re covered. Quick meals: Stir into warm pasta or spread in sandwiches. Whether you’re putting together a holiday spread or just want something good in the fridge, this salmon spread hits the mark. It’s simple, it’s versatile, and it tastes like someone actually cared when they made it.