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BASICS
Delicious topping for any roasted bagel. Try the zestier version with a
crudités or as a spread for tea sandwiches.
SALMON CREAM CHEESE
8 OUNCES (1 STANDARD
PACKAGE) PLAIN CREAM
CHEESE, ROOM TEMPERATURE
AND CUT INTO 8 PIECES
1 TO 2 PINCHES KOSHER SALT,
DIVIDED
PINCH FRESHLY GROUND
BLACK PEPPER
3 OUNCES SMOKED SALMON,
CUT/TORN INTO 1-INCH PIECES
3 2-INCH STRIPS LEMON ZEST
(BITTER WHITE PITH REMOVED),
OPTIONAL
2 TEASPOONS DRAINED CAPERS,
OPTIONAL
3 SPRIGS FRESH DILL, OPTIONAL
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the cream cheese, pinch of salt
and pepper. Pulse a few times to break up, and then
process until smooth.
2. Add the smoked salmon and pulse until fully com-
bined, about 20 times. Taste and add additional pinch
of salt if desired.
NOTE: To add even more avor to the cream cheese,
add the lemon, capers and dill. First add the lemon
zest and process to break up. Then add the cream
cheese, salt and pepper, processing until combined.
Add the capers, dill and salmon and pulse until fully
combined. Taste and adjust seasoning as desired.
With this version, the extra pinch of salt is
most likely not necessary because of the briny avor
of the capers.
Nutritional information per serving (1 tablespoon):
Calories 56 (83% from fat)
|
carb. 1g
|
pro. 2g
|
fat 5g
sat. fat 3g
|
chol. 16mg
|
sod. 160mg
|
calc. 1mg
|
ber 0g