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Sep 1, 2018

Chunky Shrimp and Smoked Salmon Spread

This shrimp and smoked salmon spread with Worcestershire, green onions, and lime juice is heaven on a cracker.

Chunky Shrimp and Smoked Salmon Spread

If I could be the authority regarding food groups, appetizers would be at the bottom of the food pyramid. I'd be happy just having appetizers for dinner... or even breakfast.

I took this chunky shrimp and smoked salmon spread to work and set it out in the morning, and it pretty much disappeared, and everyone asked for the recipe.

Shrimp and Smoked Salmon Spread

This smoked salmon and shrimp dip is easy to make and excellent for impromptu parties. I served it with multigrain crackers, but it would also be excellent on crostini.

This recipe is from the book Nibbles and Bites by my friend Sidsel of the blog Sid's Sea Palm Cooking. After visiting her blog, be sure and visit her author page too. You can purchase an autographed copy of her book there if you love appetizers... and who doesn't?

The book is full of recipes for hosting a tapas party, including spreads, dips, many hummus recipes, pinwheels, crackers, deviled eggs, and lots and lots of wings. The seafood section also looks incredible.

Sid has been hosting a monthly tapas party for several years, and this book includes many of her favorites. I'm really excited about trying all of the delicious looking appetizers.

Variations on the recipe:

This recipe was outstanding on its own. However, I did happen to have some wild caught frozen raw Antarctic shrimp, so I thawed and stir-fried them in the shell. I really love the flavor from cooking shrimp in its shell. If you do this, be sure to at least double the weight of the uncooked shrimp to get the amount of cooked shrimp called for in the recipe.

I'm also a big fan of smoked salmon fillet and always have it in the fridge, so I subbed it for the sliced salmon.

Be sure to visit Sid's blog for links to more posts to her virtual "Tapas Time Party!"

shrimp, salmon, tapas, dip
appetizers, tapas
Yield: 10-12 servings

Chunky Shrimp and Smoked Salmon Spread


  • 8 ounces cream cheese, softened
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon or lime juice
  • 1/2 cup crème fraiche, sour cream, or plain Greek yogurt
  • 2 scallions, thinly sliced, with some of the green parts reserved for garnish
  • 4 ounces chopped cooked medium to large shrimp, plus more to top the spread
  • 4 ounces smoked salmon slices or smoked salmon fillet, roughly chopped


  1. Mix the cream cheese, Worcestershire sauce, lemon or lime juice, and the crème fraiche, sour cream, or plain Greek yogurt together. 
  2. Add the scallions and fold in the shrimp and salmon. Place the mixture into the refrigerator to firm up, about an hour. 
  3. Garnish with the reserved shrimp and scallion greens. 

This shrimp and smoked salmon spread with Worcestershire, green onions, and lime juice is heaven on a cracker. #shrimp #smokedsalmon #appetizer

Would you like to comment?

  1. I love that so many of Sid's recipes use ingredients that I often have on hand. This spread sounds amazing.

  2. Thanks so much for coming to the party. I love the taste of shrimp that's been cooked in the shell. It adds so much to the flavor. And this is one of my favorite spreads to make. It always disappears quickly.

  3. Um hello! I'm so going to be making this soon...and since I'm not a huge fan of salmon, I think I'll swap in all shrimp...maybe a bit of crab. It'll still be to die for!!! Perfect party food!!! The hardest part will be waiting for it to firm up!

  4. I made this yesterday, my husband loves it! Great stuff, he states. I used smoked salmon and the flavor was delicious. i also added some sriracha for kicks!

    1. Thanks Michelle. I made a second batch and added some chopped jalapeño for some kicks!


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