Scrumptious smoked salmon spread

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.

Smoked Salmon and cream cheese spread

Ingredients

  • 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 (30 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. It’s delicious spread on sliced baguette, crostini or sturdy crackers.

Makes approximately 2 cups (500 mL) of spread.

Smoked salmon spread

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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