I made this again - with leftover smoked salmon from Christmas eve - and it was even better! Here's a pic, and a recipe:
Smoked Salmon Spread, 2
6 ounces smoked salmon, flaked
8 ounces cream cheese, softened
1/3 cup sour cream
2 tablespoons prepared horseradish
1 tsp dried dill (or 2 tsp fresh)
juice of one lemon
1 tablespoon capers
1 tablespoon finely chopped red onion
Mix all in a bowl until combined and fairly smooth. Serve with crackers
Smoked salmon, lemon, cream cheese? Uh huh, it belongs in my mouth.
I'm having a group of lady friends here tonight - and I told them to bring something "springy" to share. It has been horridly cold and dreary, even for Minnesota. You know when there's snow flurries on May 2nd that you need to force some spring, no matter how.
I'm glad to say waiting to make this recipe was worth it. But I would also wish to be glad I'd made it sooner. That sounds like grammar mess, doesn't it? I also had some kiwi that were slightly past their prime and some ripe bananas, so I made a quick batch of kiwi-banana-vanilla ice cream. I just love my counter top electric ice cream maker.
This makes a good 2 cups of spread, plenty for our group and hopefully a teensy bit leftover for Eric to enjoy tomorrow.
Smoked Salmon Spread
8 ounces smoked salmon, skin removed
6 ounces cream cheese, softened
1/4 cup sour cream
3 tablespoons finely minced shallot
1 1/2 teaspoons minced lemon peel
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
snipped fresh chives, or chopped green onion, for garnish
Mix all the ingredients in a medium bowl (except chives). Make sure the cream cheese is well-incorporated. Cover and chill for 1-2 hours so the flavors can blend.
Serve with crackers or thinly sliced crispy baguette. Garnish with chives!