Smoked Salmon, Beet and Mascarpone Spread

This appealing appetizer is certainly worth of your attention; especially if you enjoy an easy, make-ahead smoked fish nosh that’s a bit different from the status-quo smoked whitefish or smoked salmon types of spreads.

I saw the recipe in a Vitamix cookbook and in a brief glance knew it would be a spread I’d love. Certainly the ease of preparation, but also the color, derived mainly from the beets, which is so lovely (particularly paired with black breads).

I switched up the herbs and amounts to accommodate the ingredients I had on hand. If you’ve the time, roast the beets instead of buying them prepackaged; it adds a wonderful earthiness to the finished product. If time doesn’t allow, Melissa’s Beets are a good substitute.

I used a Vitamix, but an strong-engined processor should work just fine. I had leftovers that were fine after 24 hours, yet the subtly of the flavor profile diminished a bit.

Recipe: Smoked Salmon, Beet and Mascarpone Spread


  • 12 ounces mascarpone cheese, room temperature
  • 1 tablespoon lemon juice
  • 2 small roasted beets
  • 6 ounces smoked salmon, coarsely chopped
  • 1 teaspoon fresh tarragon


  1. Place all ingredients into a food processor or Vitamix.
  2. Turn more on and blend until smooth; season with freshly ground black pepper.
  3. Cover and chill until ready to serve.

Number of servings (yield): 8

Copyright © Peggy Lampman’s dinnerFeed.

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