The Washington Post

Smoked Salmon Smish

Smoked Salmon Smish 1.000
Oct 12, 2005

Scraps of salmon sliced in-house, available at many stores, can substitute for the sliced smoked salmon at half the price. Serve with pumpernickel or melba toast.

Servings: 1 cup
  • 8 ounces smoked salmon pâté or smoked salmon cream cheese
  • 1 lemon, grated zest only
  • 1 tablespoon chopped dill
  • 1 tablespoon capers
  • 4 ounces sliced smoked salmon
  • Chopped dill, parsley or chives, for garnish (optional)


In a small bowl, using a rubber spatula, combine the pate, lemon zest, dill, capers and a quarter of the smoked salmon until blended, retaining the chunky texture of the smoked salmon. Place in a serving crock. Pile the remaining smoked salmon on top and garnish with some chopped dill, parsley or chives, if desired. If not serving immediately, cover and refrigerate. Bring to room temperature before serving.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Marcia Kramer.

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Nutritional Facts

Calories per 2-tablespoon serving: 149

% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 7g 35%

Cholesterol: 40mg 13%

Sodium: 453mg 19%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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