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Smoked Salmon and Caper Spread

by Tony Rosenfeld
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

Serve this dressy spread with toasted baguette rounds and a dry, fruity white wine like Riesling. It would also make a great appetizer atop slices of cucumber—just cut the cucumber rounds 1/2 inch thick and top with a dollop of the spread. For breakfast or brunch, serve with bagels or over scrambled eggs with slices of sweet, ripe melon like cantaloupe or honeydew on the side. Serves 8

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ingredient discovery
Ingredients salmon crème fraîche cream cheese more more
6 oz. thinly sliced cold-smoked salmon
3/4 cup crème fraîche
4 oz. cream cheese, softened
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
8 drops Tabasco
Freshly ground black pepper
3 Tbs. capers, rinsed, drained, patted dry, and chopped
3 Tbs. thinly sliced chives

In a food processor, combine the salmon, crème fraîche, cream cheese, lemon zest and juice, Tabasco, and 1 tsp/ black pepper; process until just blended. Transfer to a large bowl and fold in the capers and chives. Taste and add more lemon juice or black pepper as desired. Serve immediately, or cover and refrigerate.

Make Ahead Tips

The spread can be refrigerated in an airtight container for up to one day; remove 15 minutes before serving to soften
photo: Maren Caruso
From Book Big Buy Cooking , pp. 29
August 4, 2010


user reviews

Rate this Recipe
Star Star Star Star Star by joyfullady, 4/19/2013Excellent!
Star Star Star Star Star by m2violin, 3/24/2011This spread has a wonderfully intense salmon flavor and is easy to make. This was quite the hit at my recent party-I had several people request the recipe. I served these with toasted baguette slices, and some people also put these on crackers that I had out on the table.