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Prep Time
15 mins
Cooking Time
24 h
Total Time
35 mins
Serves 8


1 pkg
light cream cheese, room temperature
250 g
1/4 cup
sour cream
60 mL
2 tsp
lemon zest
10 mL
1/2 tsp
each salt and white pepper
2 mL
2 tbsp
each fresh chives, parsley and dill, finely chopped
30 mL
2 pkgs
sliced smoked Atlantic salmon
250 g
1 tbsp
honey mustard
15 mL
parsley leaves, chives, dill fronds (for garnish)


Step 1
Line a small bowl, about 5 1/2-in. (14 cm) in diameter, with plastic wrap and set aside. Beat cream cheese and sour cream together until smooth. Add lemon zest and season with salt and white pepper.
Step 2
Mix half of the cream cheese mixture with the fresh chives, parsley and dill; set aside. Finely chop the smoked salmon and combine with remaining cream cheese mixture and honey mustard until well blended.
Step 3
Spread smoked salmon cream cheese into bottom of prepared bowl and smooth top with a spatula before spreading the herb-flavoured cream cheese overtop. Smooth, cover with plastic wrap and refrigerate overnight.
Step 4
Unmold by using the plastic wrap to gently lift. Transfer to a serving tray, inverted, so the salmon layer is on top. Gently remove plastic wrap and serve with Water Crackers.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp./30 mL)
13 g
Saturated Fat:
6 g
3 g
50 mg
10 g
650 mg