A Smoky Spread

Our neighbor gave us a package of freshly smoked salmon.  He has a friend who has a smoke house in Seattle.  We’ve had his brand in the past, and the combination of extremely fresh fish and his special smoking process produces the best flavor ever.  I’m normally not a salmon lover, but I’m sold on this one after having it in this recipe. 

I used cream cheese, sour cream and fresh dill, but I think the horseradish was the secret ingredient to bring out the best flavor of the salmon. 

You can use it as a dip or light filling for brunch finger sandwiches.  If you like to entertain, for your next cocktail party bake some miniature cream puff shells.  Pipe the filling into the centers and dust the tops with paprika.  Garnish with fresh dill sprigs and set out the beautiful platter for your guests. 

My salmon was an 8oz. piece.  Even if your package varies an ounce or two either way, use it anyway and it will be fine.  I only added horseradish for spice, but if you like it hotter add a few shakes of Tabasco sauce or even some red pepper flakes.

 

Smoked Salmon Spread

8 oz package cream cheese, softened

½ C sour cream

8oz smoked salmon

1 T fresh lemon juice

1 T fresh dill weed, minced

1 t straight horseradish

Salt and Pepper to taste

In a bowl with a hand blender, combine the cream cheese with the lemon juice and dill until creamy and smooth.  Add the sour cream, horseradish, salt and pepper.  Break up the salmon into bits and fold into the mixture.  Taste and adjust the seasoning if necessary.  Cover the bowl and chill at least four hours for the flavors to blend. 

Serve with crackers and garnish with fresh dill. 

Enjoy!

©Pauline Boren 2010

Any questions or comments?  Contact me at conservativecook@gmail.com.