As I've mentioned many times, I love salmon. Salmon fillets, salmon patties, salmon lox, doesn't matter. Love it all. I happened on this recipe while searching for dinner recipes. It looked easy enough, plus I got to break in my brand new handy-dandy food processor, so I gave it a go.
YUM! Cream cheese, horseradish, salmon lox...what's not to love? This whips up in no time and is a great spread for either your morning bagel or as an appetizer to be smeared onto crackers or bagel chips. Either way, if you're a salmon lover, I highly recommend trying this.
(Oh, and any leftovers can be placed in a covered glass dish and kept in the fridge for about 2 days. You may be able to keep it longer, but I didn't want to push it.)
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'Smoked Salmon Spread'
Source: Martha Stewart
Ingredients
1/4 cup mayonnaise
4 oz cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 oz plus 2 more oz thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagels or bagel chips, for serving
4 oz cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 oz plus 2 more oz thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagels or bagel chips, for serving
Directions
1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds.
2. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with warm bagels or bagel chips.
Got to try this with our own home-smoked salmon - our s s pate address looks a little tame compared to this! (If you would like to make your own smoked salmon you can learn how with Smoky Jo in Cumbria...)
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