Neopol’s Smoked Salmon Salad 6.000

Deb Lindsey for The Washington Post

Smoke Signals Apr 23, 2014

Neopol Savory Smokery calls this a salad; it is creamy and chunky, great for dipping with a toast point or cracker. Whatever you want to call it, it's delicious.

A secret to its success is the salmon itself. Do not use cold-smoked salmon. Neopol co-owner Barbara Lahnstein says hot-smoking, the process her business uses, results in a moist and flaky fish. Cold-smoking (basically, at about 90 degrees) results in slabs that are more raw-tasting. She stresses that the rubbery texture and oiliness of cold-smoked salmon will not work for this recipe. Ask your fishmonger or grocer whether their smoked salmon is hot- or cold-smoked.

Serve on crackers or with toast points.

Make Ahead: The salad can be refrigerated in an airtight container for up to 10 days.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 1 1/2 cups

  • 12 ounces hot-smoked salmon, chopped, preferably Neopol "plain" (no caramelized onion, herb or black pepper topping; see headnote)
  • 1/2 cup regular or low-fat mayonnaise (do not use nonfat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon small capers, drained (rinsed, if kept in salt)
  • 2 tablespoons diced celery
  • 1 tablespoon diced seedless and peeled cucumber, preferably English
  • 1 tablespoon minced fresh dill
  • 1 tablespoon diced white onion (optional)
  • Dash sea salt
  • 1 teaspoon freshly ground black pepper


Gently combine the salmon, mayonnaise, lemon juice, capers, celery, cucumber, dill and onion, if using, in a mixing bowl. Season with the salt and pepper.

Serve right away, or cover and refrigerate for up to 10 days.

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Recipe Source

Adapted from a recipe by Barbara Lahnstein of Neopol Savory Smokery in Baltimore.

Tested by Johnna Rowe.

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