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.