Entertain with ease thanks to this tasty make-ahead treat!
Have you ever played the hypothetical “deserted island food” game? In a nutshell, you identify one (or several) foods that you would be quite content to eat every day for the rest of your life, should you become stranded on a deserted island and have to rely on a limited selection of food. I’ve always maintained that my deserted island foods would be baguette, smoked salmon and salad. I think I’m ready to modify that list just a little, and substitute this smoked salmon spread instead. It’s so easy, so delicious and best of all, you can make it up to 48 hours before serving. It’s a huge hit whenever I offer it to friends and family, often leaving me wishing I’d made a double batch so I could enjoy a more substantial portion. I’ve served this at cocktail parties, book clubs and family brunches and there are never any leftovers. I guess that’s the highest praise a cook can hope for.
- 4 oz (120 g) package of smoked salmon, thawed
- 2 tablespoons (30 mL) butter, softened
- 2 tablespoons (30 mL) cream cheese, softened
- 1/4 cup (60 mL) finely chopped green onions or chives
- 1 tablespoon (15 mL) freshly squeezed lemon juice
- 1 teaspoon (5 mL) Dijon mustard
- 1 tablespoon (15 mL) heavy (35%) cream
- Few grinds fresh black pepper
- Garnish: sprigs of fresh dill
- Pulse all ingredients except dill together in a food processor until thoroughly blended.
- Transfer to a serving dish; cover with plastic wrap and refrigerate for at least one hour to allow butter and cream cheese to firm up and help the mixture solidify a little.
- To serve, garnish with dill. It’s delicious spread on sliced baguette, crostini or sturdy crackers.
Makes approximately 2 cups (500 mL) of spread.