Smoked Salmon Spread

8 ounces cream cheese, at room temperature

5 ½ ounces hot-smoked salmon, skinned

2 tablespoons minced fresh dill

1 tablespoon minced fresh chives

½ teaspoon freshly squeezed lemon juice

Generous pinch cayenne pepper

Freshly ground black pepper

 

Combine the cream cheese, smoked salmon, dill, chives, lemon juice, and cayenne in a food processor and pulse until smooth. Season to taste with pepper.

 

Makes about 2 cups. Serve with crackers, baguette slices, or cucumber sticks. Also makes a great bagel schmear. Keeps for a couple of days tightly sealed in the refrigerator. It’s best at room temperature, so take it out of the fridge about half an hour before serving.

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