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Smoked Salmon Spread

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"There's a hole-in-the-wall bagel shop that we go to whenever we visit Michael's family in New York. They make the most authentic New York bagels—big and puffy with a shiny crackled crust—and their creamy smoked salmon spread is even better. I came up with my own version of the spread so we could enjoy it at home without having to drive 250 miles. Naturally, it's great on bagels, but it also makes a delicious dip with crackers and cocktails. Now, if only I could replicate those New York bagels!"

List of Ingredients

â—¦ 8 ounces cream cheese
â—¦ ¼ cup sour cream
â—¦ ¼ cup best-quality mayonnaise
â—¦ 1 tablespoon fresh lemon juice, from 1 lemon
â—¦ 2 tablespoons capers, drained
â—¦ ¼ teaspoon Tabasco sauce
â—¦ 4 ounces smoked salmon, roughly chopped
â—¦ 2 tablespoons chopped fresh dill
â—¦ 2 tablespoons chopped fresh chives
â—¦ Salt (optional)


Recipe

In a food processor fitted with the steel blade, combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until blended.

Add the salmon, dill, and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped.

Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the salmon).

Makes about 2 cups



• Make-Ahead:
This spread can be made up to two days ahead of time and refrigerated. However, it gets quite firm when cold, so let it sit out at room temperature before serving; otherwise it will be hard to spread.