Smoked Salmon Spread. Delicious spread on crackers and bagels or used as a dip with your favorite veggies.
Start with Brined Salmon, for moisture and flavor then cook on the grill or in a smoker.
Yields: approximately 1 1/2 cups
1 package (8-oz) cream cheese, softened
¼ cup sour cream or heavy whipping cream
¼ cup mayonnaise, optional
¼ cup capers
¼-2 teaspoons creamy horseradish or tabasco sauce*
¼-½ teaspoon worcestershire sauce
1-2 tablespoons chopped fresh dill weed
2 tablespoons finely chopped chives or green onions
½ fresh lemon
Salt and pepper to taste
6 ounces cooked grilled or smoked salmon (smoked is more flavorful)
*Be cautious with horseradish, may substitute Tabasco sauce (too much horseradish or tabasco sauce can over power salmon flavor, start small and add more if needed).
In food processor combine softened cream cheese with sour cream (or whipping cream) and optional mayonnaise; pulse until smooth. Add capers, horseradish, worcestershire sauce, dill weed, chives, and the juice from ½-lemon. Pulse to blend. Add cooked flaked salmon and pulse. Taste and adjust seasoning; season with to taste with salt and pepper.
Chill to blend flavors. Serve with veggies or crackers of your choice.