Easy make-ahead treat transforms ordinary smoked salmon!
I’m a sucker for those great spreads and dips sold at delis and specialty food shops. This spread is modeled after a favourite one I used to purchase often but since it’s made with ordinary, grocery store smoked salmon (the thin packages available in the frozen fish department), it’s a lot more economical. I love how easy it is to prepare and best of all, you can make it up to 48 hours before serving, or freeze for longer storage. It’s a huge hit whenever I offer it to friends and family.
Ingredients
- 4 ounce (120 grams) 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
Method
- 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.
Makes approximately 2 cups (500 mL) of spread.
Constantly Cooking with Paula Roy 