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Smoked Salmon Spread

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"I got this recipe from my daughters' friend Anna Barret when Anna was only fourteen years old! (My children have very sophisticated friends. Most kids at that age can barely make a peanut butter sandwich, much less whip up a to-die-for smoked salmon spread.) The key to this dip is to use hot-smoked salmon. When you purchase it at the store, it will look like a piece of grilled salmon, not the salmon you put on your bagel. I only use enough mayonnaise and cream cheese to bind the dip together. It's really about the salmon, so we don't want to hide that amazing flavor. Serve with your favorite cracker, crostini, or crudités."

List of Ingredients

â—¦ 1 pound hot-smoked salmon
â—¦ 1 (8-ounce) package cream cheese, room temperature
â—¦ ½ cup mayonnaise
â—¦ 1 ½ tablespoons fresh lemon juice
â—¦ 2 tablespoons drained capers
â—¦ 1 tablespoon chopped fresh dill
â—¦ â…“ cup finely chopped red onion
â—¦ ¼ cup finely chopped green onions (white and green parts)
â—¦ 1 teaspoon Creole seasoning (preferably Tony Chachere's)


Recipe

Flake the smoked salmon with a fork and set it aside.

Mix the cream cheese with the mayonnaise in a large bowl until smooth. Add the lemon juice, capers, dill, red onion, green onions, and Creole seasoning and mix well. Fold in the smoked salmon, trying to keep as many flakes intact as possible.

Cover and chill for at least 2 hours before serving.
(This can be made up to 3 days in advance.)

Serves 15 as an hors d'oeuvre