Living on the West Coast lends itself to easy access to an abundance of fresh salmon
…. but it is also the best place to find the most delicious Smoked Salmon.
… and there are so many ways to enjoy …
Here is one of our favourite ways …
Smoked Salmon Spread
Prep Time: 10 minutes
Yield: 2 cups
2 tablespoons (30 mL) finely chopped or grated red onion
1 teaspoon (5 mL) capers, chopped
3 tablespoons (45 mL) chopped green onions
1 tablespoon (15 mL) chopped fresh dill (or 1 teaspoon dried)
1 teaspoon (5 mL) lemon zest
1 tablespoon (15 mL) fresh lemon juice
200 grams (6-8 ounces) smoked salmon, roughly chopped
115 g (4 ounces ) cream cheese, at room temperature
¼ cup (60 mL) sour cream
Kosher or sea salt; Freshly ground black pepper
Dash of hot pepper or sriracha sauce
Garnish: Sprigs of fresh dill
- Place red onion, capers, green onions, dill, and lemon zest/juice in the bowl of a food processor. Pulse/process until finely chopped.
- Add the pieces of smoked salmon and pulse/process until desired consistency is reached.
- Add cream cheese and sour cream; pulse until fully combined.
- Season to taste with salt, pepper, and hot sauce. If possible, refrigerate the spread for a few hours before serving …. it actually tastes best when it has been given a fair bit of fridge time. … and it can be kept in the refrigerator for several days, if necessary.
Questions and comments are always welcome email@example.com