Smoked Salmon & goats cheese spread

Creamy smoked salmon & goats cheese spread served on oatcakes with salmon caviar. Recipe and photography by Sally Cameron.

Ahia salmon spread banner image

Serves 10 | Preparation time: 15mins


  • 200g AhiaTM Smoked Salmon
  • 250g cream cheese
  • 100g creamy goats cheese
  • 2 tablespoons capers, diced
  • 2-3 pickled gherkins, diced
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon zest
  • 180g oatcakes
  • 100g salmon caviar
  • To garnish, fresh herbs like dill or parsley


  1. Remove the AhiaTM Smoked Salmon from the packaging and allow to rest at room temperature for 10 minutes.
  2. Beat the cream cheese and goats’ cheese together with a wooden spoon, until creamy. Add the capers, gherkins, paprika, lemon zest and season to taste with salt and freshly ground black pepper.
  3. Flake half the AhiaTM Smoked Salmon and add to the creamed mixture and mix in.
  4. Spread the creamed mixture over each of the oatcakes. Top with a couple of flakes of the remaining AhiaTM Smoked Salmon. Garnish with small spoonful salmon caviar, and dill fronds. Serve with lime wedges.