Smoked Salmon and Caper Spread

Smoked Salmon and Caper Spread

Serve this dressy spread on top of toasted baguette rounds, naan, cucumber rounds or table crackers For breakfast or brunch, serve with bagels or over scrambled eggs with slices of sweet, ripe melon like cantaloupe or honeydew on the side.

6 oz. thinly sliced cold-smoked salmon
3/4 cup crème fraîche
4 oz. cream cheese, softened
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
8 drops Tabasco
Freshly ground black pepper
3 Tbs. capers, rinsed, drained, patted dry, and chopped
3 Tbs. thinly sliced chives

1). In a food processor, combine the salmon, crème fraîche, cream cheese, lemon zest and juice, Tabasco, and 1 tsp/ black pepper; process until just blended.

2). Transfer to a large bowl and fold in the capers and chives. Taste and add more lemon juice or black pepper as desired. Serve immediately, or cover and refrigerate.

Make Ahead Tips

The spread can be refrigerated in an airtight container for up to one day; remove 15 minutes before serving to soften

Source: Fine Cooking Smoked Salmon and Caper Spread

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