Sunday, March 6, 2011
We served Smoked Salmon spread on toasted baguettes. I toasted the baguettes in the oven with a little olive oil on top.
Smoked Salmon Spread
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and crackers or toasted baguettes.
If you can find it,try Norwegian salmon; it's drier and less salty than other smoked salmon.
Posted by Kathy Lowe at Sunday, March 06, 2011