Smoked Salmon Spread

Prep Time: 10 minutes
Yield: 2 cups

Ingredients:

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

Method:

1. Place red onion, capers, green onions, dill, and lemon zest/juice in the bowl of a food processor. Pulse/process until finely chopped.
2. Add the pieces of smoked salmon and pulse/process until desired consistency is reached.
3. Add cream cheese and sour cream; pulse until fully combined.
4. 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.