Smoked Salmon Schmear - Clean Eating Magazine

Smoked Salmon Schmear

Dean Sheremet's salmon schmear is like cream cheese but better! Garnish it with juniper salt before serving.
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See also 15 Succulent Salmon Recipes.

Serves: 4


  • 1/2 cup fat-free Greek yogurt
  • 1 ½ tablespoons labne
  • 1 tablespoon capers, brine reserved
  • Finely grated zest and juice of 1/2 lemon
  • 2 scallions, green parts only, chopped (1 tablespoon)
  • 3 ounces’ smoked salmon, roughly chopped
  • Sprouted-grain English muffins, toasted
  • Juniper salt (see below)


  1. Place the yogurt, labne, capers and brine, lemon zest and juice, and scallions in a medium-size bowl and combine, using a rubber spatula. Fold in the salmon and let stand for 30 minutes.
  2. Spread on toasted English muffins, sprinkled with a pinch of juniper salt.

Juniper Salt:


  • 2 tablespoons juniper berries
  • 1 tablespoon Malden salt


  1. Place the juniper berries and salt in a completely dry blender or spice grinder, cover tightly, and blend on high speed for 15 seconds, until finely ground.