Delicious smoked salmon over smooth cream cheese on crackers with a hint of dill and lemon juice. These quick and easy smoked salmon cream cheese crackers are ready in 5 minutes with simple ingredients! A great appetizer or snack idea.
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These smoked salmon cream cheese crackers are so simple yet so delicious! They feature crackers, smoked salmon, cream cheese, fresh dill, black pepper with lemon juice.
They can be served as appetizers or h'orderves for a small party or gathering or as a snack for yourself! It's a great way to enjoy seafood in an easy way.
The best part is that they're made with minimal ingredients and there's no cooking involved at all! It's so simple that I was even debating whether I should post a recipe for this.
As for the crackers, you can use any large crackers you enjoy! You can even substitute with fiber crackers to sneak some fiber into your diet to make it healthier.
The key is to use quality smoked salmon that is vibrant in color and fresh dill! I love using sockeye salmon but use what's available to you.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Smoked Salmon: use any quality smoked salmon that is sold pre-sliced that you enjoy! I like using sockeye salmon for it's bright orange color and texture. I don't recommend substituting with other types of smoked fish.
- Large Crackers: feel free to use any rectangular shaped cracker you like! I like using fibre crackers for added fiber but this is optional. Or substitute with smaller crackers and equally divide up the toppings between the crackers.
- Light or Regular Cream Cheese: or substitute with herb-flavored cream cheese. If you're dairy-free, substitute with a vegan cream cheese that you enjoy.
- Fresh Dill: this is the key ingredient to tying in all the flavors! Don't skip it! No dried stuff here either.
- Fresh Lemon Juice: to squeeze over the smoked salmon to balance out that fishy taste.
- Black Pepper: for best taste use freshly ground black pepper but this is optional.
Expert Tips
- Use good quality smoked salmon. This is the most important tip as it's the star ingredient.
- Don't forget to thaw the package of smoked salmon in the fridge the night before or 20 minutes in cold water.
- Use fresh ingredients as they make a big difference to any recipe.
- Use crackers with a crunchy texture to balance out the soft texture of the salmon.
- Let the cream cheese soften at room temperature to make spreading it easier.
- Ribbon the smoked salmon on the cracker so it looks aesthetically pleasing if you're serving guests.
- Don't over do it with the black pepper and lemon juice. A little bit goes a long way.
Instructions
Below are step-by-step instructions on how to make smoked salmon cream cheese crackers:
- First wash and pat dry fresh dill with paper towels and remove the individual leaves from the main stem. Set aside.
- Then spread out the crackers on a large serving plate. Evenly spread about 2 tablespoon or 30 ml cream cheese per cracker with a butter knife. Feel free to add more if needed.
- Next layer two slices of smoked salmon on top of the cream cheese per cracker.
- Then sprinkle fresh dill leaves on top of smoked salmon.
- Lastly lightly sprinkle black pepper and squeeze ½ teaspoon or 2.5 ml fresh lemon juice on top of the salmon per cracker. Serve and enjoy!
Storage
- These smoked salmon cream cheese crackers are best enjoyed fresh.
- Leftovers can be stored into air tight containers in the fridge for up to 1 day but please note that the crackers will become naturally soggy over time.
- Freezer-friendly? I don't recommend freezing these crackers as the freezer will change the texture of it.
Pairing Suggestions
Smoked salmon cream cheese crackers serve well with:
- bread, toast, bruschetta or crostini's
- fresh vegetables like celery, carrots, broccoli, cauliflower, bell peppers, or cucumbers
- croissants like Smoked Salmon Cream Cheese Croissant
- egg salad sandwiches, tuna salad sandwiches, cucumber cream cheese sandwiches, ham sandwiches, roast beef sandwiches or turkey sandwiches
- other crackers, chips or pretzels
- pigs in rugs or mini sausage rolls
- spanakopita
- charcuterie
- deviled eggs
- cream cheese tortilla rolls
- shrimp cocktail
- pickles
FAQ
Smoked salmon cream cheese crackers are best made up to 1 hour in advance and no more than other, otherwise the crackers will become soggy.
Smaller crackers can be used instead of large crackers but just divide up the topping ingredients equally.
📖 Recipe
Easy 5-min. Smoked Salmon Cream Cheese Crackers
Ingredients
- ½ lb smoked salmon sliced kind, thawed
- 10 large crackers
- 1 ¼ cup cream cheese room temperature (light/regular/herb cream cheese work)
- ¼ cup fresh dill
- 5 teaspoon lemon juice
- black pepper as needed
Instructions
- Wash and pat dry fresh dill with paper towels and remove the individual leaves from the main stem. Set aside.
- Spread out the crackers on a large serving plate. Evenly spread about 2 tablespoon or 30 ml cream cheese per cracker with a butter knife. Feel free to add more if needed.
- Next layer two slices of smoked salmon on top of the cream cheese per cracker.
- Sprinkle fresh dill leaves on top of smoked salmon.
- Lightly sprinkle black pepper and squeeze ½ teaspoon or 2.5 ml fresh lemon juice on top of the salmon per cracker. Serve and enjoy!
Notes
To thaw smoked salmon
- Either defrost it the night before in the fridge
- or soak the package of smoked salmon in cold water for 20 minutes
John J Fazen
Yes. Thanks.
Christie Lai
My pleasure!
Nick
So easy and really delicious. I liked that this recipe called for fibre crackers.