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(Makes 2 cups)
8 ounces smoked salmon
4 ounces cream cheese
¼ cup sour cream
¼ cup mayonnaise
½ teaspoon Louisiana-style hot sauce
2 tablespoons capers, drained
2 tablespoons chopped walnuts
2 teaspoons sour cream horseradish
2 teaspoons finely chopped chives, plus extra for garnish
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper
1. Break the salmon into small pieces, discarding skin and bones. Set
aside.
2. Place the cream cheese in a medium, microwave-safe mixing bowl.
Microwave on high 30 seconds or until softened.
3. Add all remaining ingredients (except salmon) to the cream cheese
and stir to combine. Add flaked salmon and using a rubber spatula fold
into mixture until thoroughly coated.
4. Place in a serving dish and garnish with extra chives. Keep
refrigerated until ready to serve. May be made 1 day in advance.
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Smoked Salmon Spread
6-8 oz. smoked salmon (hot smoked, not nova)
8 oz. cream cheese (room temp)
1 small, 1/2 large red onion, finely chopped
2 TB milk
2 TB fresh lemon juice
1 TB fresh dill, chopped (or 1/2 TB dried)
6 or so shakes of Louisiana red hot pepper sauce
Mix cream cheese, milk, lemon juice, hot sauce, and dill together
until well combined. (The milk helps the cream cheese mix
smoothly.)
Stir in the onion and smoked salmon.
Refrigerate for at least two hours to let flavors combine (may store
overnight). Let come to room temp to serve, spread on crackers.
8 ounces smoked salmon
4 ounces cream cheese
¼ cup sour cream
¼ cup mayonnaise
½ teaspoon Louisiana-style hot sauce
2 tablespoons capers, drained
2 tablespoons chopped walnuts
2 teaspoons sour cream horseradish
2 teaspoons finely chopped chives, plus extra for garnish
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper
1. Break the salmon into small pieces, discarding skin and bones. Set
aside.
2. Place the cream cheese in a medium, microwave-safe mixing bowl.
Microwave on high 30 seconds or until softened.
3. Add all remaining ingredients (except salmon) to the cream cheese
and stir to combine. Add flaked salmon and using a rubber spatula fold
into mixture until thoroughly coated.
4. Place in a serving dish and garnish with extra chives. Keep
refrigerated until ready to serve. May be made 1 day in advance.
------------
Smoked Salmon Spread
6-8 oz. smoked salmon (hot smoked, not nova)
8 oz. cream cheese (room temp)
1 small, 1/2 large red onion, finely chopped
2 TB milk
2 TB fresh lemon juice
1 TB fresh dill, chopped (or 1/2 TB dried)
6 or so shakes of Louisiana red hot pepper sauce
Mix cream cheese, milk, lemon juice, hot sauce, and dill together
until well combined. (The milk helps the cream cheese mix
smoothly.)
Stir in the onion and smoked salmon.
Refrigerate for at least two hours to let flavors combine (may store
overnight). Let come to room temp to serve, spread on crackers.
