Smoked Salmon Spread

Amarante

Mon, Oct 12 2020, 5:33 pm

This was an excellent spread for bagels. Can be made ahead but needs to be taken out of refrigerator to soften

Smoked Salmon Spread

Excerpt From: Jennifer Segal - Once Upon a Chef, the Cookbook

THERE’S A HOLE-IN-THE-WALL bagel shop that we go to whenever we visit Michael’s family in New York. They make the most authentic New York bagels—big and puffy with a shiny crackled crust—and their creamy smoked salmon spread is even better. I came up with my own version of the spread so we could enjoy it at home without having to drive 250 miles. Naturally, it’s great on bagels, but it also makes a delicious dip with crackers and cocktails. Now, if only I could replicate those New York bagels!

Makes about 2 cups

8 oz [230 g] cream cheese
1/4 cup [60 g] sour cream
1/4 cup [60 g] mayonnaise, best quality such as Hellmann’s, Best Foods, or Duke’s
1 Tbsp fresh lemon juice, from 1 lemon
2 Tbsp capers, drained
1/4 tsp Tabasco sauce
4 oz [115 g] smoked salmon, roughly chopped
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh chives
Salt (optional)

1. In a food processor fitted with the steel blade, combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until blended. Add the salmon, dill, and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the salmon).

MAKE AHEAD: This spread can be made up to 2 days ahead of time and refrigerated. However, it gets quite firm when cold, so let it sit out at room temperature before serving; otherwise it will be hard to spread.