Smoked Salmon and Caper Spread
by Tony Rosenfeld
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
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
