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Salmon-Caper Spread
by cookbook author Barbara Scott-Goodman
This delectable smoked salmon-caper
spread is fabulous on slices of rye or pumpernickel
bread, and it can be prepared several hours ahead of
time.
Yield: 8 servings or
2 cups
- Two 8-ounce packages cream cheese,
at room temperature
- 1/2 cup chopped fresh parsley
- 4 Tablespoons fresh lemon juice
- 2 Tablespoons heavy whipping cream
- 2 Tablespoons capers, drained
- 1/2 pound smoked salmon
- Finely chopped red onion, for garnish
- Dill sprigs, for garnish
Put the cream cheese, parsley, lemon juice, heavy cream,
capers, and 6 ounces of the salmon in the bowl of a food
processor fitted with the steel blade and process until
smooth, stopping the machine once during the processing
to scrape down the sides of the work bowl.
Add the remaining salmon and mix briefly until just
incorporated. Cover and refrigerate.
Serve with thin slices of rye and
pumpernickel bread and top with the chopped onions and
dill sprigs.
Garrett Oliver’s Beer Match:
German-style Pilsner (Brooklyn Pilsner, Paulaner Premium
Pils, Stoudt’s Gold) |
