Smoked Salmon and Caper Spread
Source of Recipe
From "Wine Bites" by Barbara Scott-Goodman
"Smoked salmon is always an elegant treat. Here it is made into a lip-smacking spread that's lovely on pumpernickel bread or baguettes, and even more terrific topped with fresh tomatoes and red onion slices. White wine is famously fabulous with fish, and here some bubbles are a pleasant foil to the rich cream cheese. Serve with Champagne, sparkling wine, or Cava."
List of Ingredients
• One 8-ounce package cream cheese, at room temperature
• 1 Tbsp milk
• ¼ cup chopped fresh flat-leaf parsley
• 2 Tbsp fresh lemon juice
• 1 tsp capers, rinsed and drained
• Dash of hot pepper sauce
• 4 ounces smoked salmon, coarsely chopped
• Freshly ground black pepper
• Toasted pumpernickel bread or baguette slices, chopped or sliced fresh tomatoes and thin, sliced red onion for serving
Combine the cream cheese, milk, parsley, lemon juice, capers, hot pepper sauce, and about three-fourths of the salmon in a food processor and process until smooth. Add the remaining salmon, season with black pepper, and pulse until just incorporated.
Spread on the toasted bread, top with the tomatoes and slivers of onion, and serve at once.
Serves 6 to 8
The salmon spread will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.