Carrot Cheese Spread with Smoked Salmon Appetizer

I think I’ve said this every spring – and I will say it again – spring is my favorite season of the year, and it is finally here! The snow is gone and nature begins to slowly come alive. With spring, comes a very special holiday – Easter. In essence, it is a holiday of life, love, and hope, which in my view, manifests in beautiful spring colors as nature blooms.

So let the spring treats begin! This carrot looking appetizer is a beautiful display of flavor and color for an Easter family gathering. It’s not only scrumptiously satisfying but doubles as a curious, absolutely beautiful decor on your table. It will look very sharp and attractive, especially to kids, who will be please it’s not another carrot they must eat, but a spread that tastes fantastic on crackers, bagels, and bread. Give this recipe a try, and impress your taste buds and guests! 😉

Ingredients:

8 oz. (226 g) – Wild Smoked Salmon
16 oz. (454 g) – cream cheese (softened)
¼ cup (60 ml) – Greek yogurt plain
¼ cup (60 ml) – homemade mayonnaise
¼ tsp. (1.25 ml) – sea salt
¼ tsp. (1.25 – black ground pepper
¼ cup (60 ml) – organic dill
½ cup (120 ml) – green onion (chopped)

Decorative Ingredients:

1 bunch – fresh organic parsley
4 oz. (113 g) – freshly grated cheddar cheese

Instructions:

1. Using food processor blend smoked salmon. Then add cream cheese, Greek Yogurt, mayonnaise, sea salt, and pepper. Beat again until well combined and smooth in texture.

2. Add cut dill and chives, mix well with a spoon.

3. Transfer all the mixture onto a large rectangular serving platter and shape it into a carrot. Grate cheese and top the salmon spread neatly. Rinse parsley and pat dry with a paper towel. Then trim the stems, secure them with a clean rubber band, and insert it into the top of the carrot cheese spread.

Refrigerate for at least 2 hours before serving. This can be made and refrigerated a day in advance. Cover and seal it with plastic food wrap to prevent parsley from dying and cheese from drying.

5 from 1 vote

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Carrot Cheese Spread with Smoked Salmon Appetizer

Prep Time

15 mins

Total Time

15 mins

 

Course: Easter Appetizer

Servings: 12

Author: Valya's Taste of Home

Ingredients

• 8 oz. 226 g – Wild Smoked Salmon
• 16 oz. 454 g – cream cheese (softened)
• ¼ cup 60 ml – Greek yogurt plain
• ¼ cup 60 ml – homemade mayonnaise
• ¼ tsp. 1.25 ml – sea salt
• ¼ tsp. (1.25 – black ground pepper
• ¼ cup 60 ml – organic dill
• ½ cup 120 ml – green onion (chopped)
• Decorative Ingredients:
• 1 bunch – fresh organic parsley
• 4 oz. 113 g – freshly grated cheddar cheese

Instructions

1. Using food processor blend smoked salmon. Then add cream cheese, Greek Yogurt, mayonnaise, sea salt, and pepper. Beat again until well combined and smooth in texture.
2. Add cut dill and chives, mix well with a spoon.
3. Transfer all the mixture onto a large rectangular serving platter and shape it into a carrot. Grate cheese and top the salmon spread neatly. Rinse parsley and pat dry with a paper towel. Then trim the stems, secure them with a clean rubber band, and insert it into the top of the carrot cheese spread.
4. Refrigerate for at least 2 hours before serving. This can be made and refrigerated a day in advance. Cover and seal it with plastic food wrap to prevent parsley from dying and cheese from drying.
5. Serve with crackers or enjoy on dark bread. You may place slices of avocado or cucumber to top off the appetizer.
6. Enjoy!

Serve with crackers or enjoy on dark bread. You may place slices of avocado or cucumber to top off the appetizer.

If you make this Carrot Cheese Spread with Smoked Salmon Appetizer Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Enjoy!

Looking for more delicious appetizers? Here are some to choose from:
PINECONE CHEESE SPREAD APPETIZER
CARROT AND CHEESE CANAPÉS APPETIZERS
CUCUMBER BITES APPETIZERS
TOMATOES, CUCUMBER AND MOZZARELLA CHEESE KABOB APPETIZERS
SMOKED SALMON CANAPÉS

Kitchen items I used in making this recipe:
(If you need any of these items, simply press on the picture to order. Thank you for your support!)

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