We love salmon at Glover Gardens. Smoked, baked, grilled – you name it. Occasionally, there are leftovers, which we regard with glee, because that means we can make this salmon spread. We prefer to make it with Tom’s Smoked Salmon, but any smoked or cooked salmon will do.
The deceptively simple recipe yields a rich and sophisticated spread that is fancy enough for company. The bright flavors of the lime juice and zest combine beautifully with the briny, salty capers and smoky earthiness of the salmon.
In addition to being great on crackers, there are lots of other ways to serve this spread:
- As a filling for finger sandwiches: spread it thickly on OroWheat Sandwich Thins, add thinly sliced red onion and cut into quarters – easy peasy!
- As a stuffing for hollowed-out cherry tomatoes, another quick and elegant appetizer
- On bagels
- Smeared on green apple slices
- As an omelet filling
- Instead of tartar sauce for fried shrimp or oyster po’boys
In fact, it’s so good on so many things that you might just want to make a double batch.
Smoked Salmon Spread
Cooking Time: 15 minutes; Serves 6-8 as an appetizer
There are two versions of this recipe: the spread and the dip. The only difference is the sour cream: if you want a dip, add it, if you want a spread, don’t.
4 ounces or more of wood-smoked salmon (or any smoked or cooked salmon), skinless
1/4 small red onion, roughly chopped
8 oz. of cream cheese (can substitute reduced-fat or Neufatschel)
2 tbsp. + 1 tsp. capers, separated
Zest from 1 lime
Juice of 1/2 lime
6 drops of Tabasco
1/8 tsp. salt
1/3 cup sour cream (optional – only if you want a dip)
1 tbsp. finely chopped tomato and/or red onion (optional, for garnish)
Pulse the salmon in the food processor or blender until it is finely ground, then add the red onion, cream cheese, 2 tbsp. of capers, lime zest, lime juice, Tabasco and salt. Process until almost smooth. If you are making the dip rather than the spread, add the sour cream and process until just mixed.
Transfer to a serving dish and garnish with the additional capers and optional tomato and/or red onion. Serve with crackers, baguette slices or pumpernickel toasts.
Note: If you want a chunkier spread and have extra salmon, coarsely chop up to 2 oz. more of it by hand and stir it into the spread after you remove it from the food processor.
If you don’t smoke your own salmon or have leftover grilled or baked, you can buy 4 oz. packages of smoked salmon in the refrigerated section next to the seafood counter at most major grocery stores.
Copyright Glover Gardens 2015