Smoked Salmon Tapas (Salmon Ahumado con Queso Blando)

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 01/19/23
David Marsden/Getty Images
Prep: 5 mins
Cook: 7 mins
Total: 12 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
280 Calories
5g Fat
42g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 280
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 13mg 4%
Sodium 1257mg 55%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 16g
Vitamin C 1mg 6%
Calcium 51mg 4%
Iron 4mg 19%
Potassium 170mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although tapas originated in Spain, the name has become ubiquitous on menus featuring all different types of cuisine. Meaning appetizer or snack, tapas are a great way to either try several small plates of different foods or to tide you over until the next meal. Tapas can be hot or cold and range from vegetable and cheese to meat and fish dishes.

This recipe for salmon with cream cheese (Salmon Ahumado con Queso Blando) shows you how to make a delicious tapa that you can serve along with a Spanish omelet, chorizo sausage, other varieties of tapas, or with a glass of Spanish wine as an afternoon snack. 

Smoked salmon is a fillet of salmon that has been cured and either cold or hot smoked. For this recipe, you want to use a cured salmon that has been cold smoked, which is either labeled cold-smoked salmon or Nova lox. Nova lox is lox—cured salmon from the belly of the fish—that is cold smoked. It originally came from Nova Scotia (hence the name) but now originates from almost anywhere. 

Ingredients

  • 1/2 French-style baguette

  • 8 ounces cream cheese

  • 1/2 pound smoked salmon

  • 2 lemon slices

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Cut the baguette into slices approximately 1/4-inch thick. Place slices on a baking sheet and lightly toast both sides, 5 to 7 minutes total. Allow​ them to cool 3 to 4 minutes.

  3. Spread cheese over each piece of toast.

  4. Cut salmon into toast-size pieces and place over cheese.

  5. Serve with lemon slices, as your guests may wish to squeeze lemon over top.

Tips

  • Store-bought smoked salmon comes layered in the package, with the slices slightly overlapping each other. Peel the layers apart before cutting them into bite-sized pieces with a sharp knife or kitchen shears.
  • To prepare a whole fillet, use a sharp knife and slice horizontally across the fish. Perform this task when the salmon is cold and firm, as it cuts easier; but serve it at room temperature.

Recipe Variations

  • Any soft, mild cheese can work in place of the cream cheese. For a gourmet twist, use goat cheese, brie, or another French spreadable cheese.
  • For those with gluten sensitivities (or if you want to cut carbs), substitute thin cucumber slices for the toasted baguette pieces.