Thursday, November 1, 2012

Smoked Salmon & Cream Cheese Spread

Guest Post by Maurita Plouff

Who doesn't love a good schmear on a fresh bagel? My local market smokes their own salmon, which I use in this. Look for dry-smoked fish.

This is a cream cheese and smoked salmon spread, affectionately named salmon glop in our household: makes the best breakfast ever.

Smoked Salmon & Cream Cheese Spread

I like to use neufchatel, which has less fat than regular cream cheese. Don't ever use the fat-free cream cheese - it's terrible.

8-12 oz neuchatel or cream cheese
1/2 lb (8 oz) dry-smoked salmon, skinned, deboned, and cut into chunks
1-3 tsp lemon juice (to taste)
fresh or dried dill weed  (if using fresh, chop it finely)

Soften the cream cheese. If you're in a hurry, you can stick it in a bowl in the microwave and zap for about 30 seconds. Stir it well, then add lemon juice. Taste as you go, and stop when it has a definite lemony taste for you - that will be just about perfect to balance the fish, which you'll stir in next. Stir well. Any large chunks of the salmon will begin to flake apart, which is just what you want.

Now add dill, again to taste. You may find it takes a surprising amount, but just keep adding and tasting until you think the taste is perfect, then stop.

For the best ever no-work breakfast when you have guests visiting: make the glop the evening before, and stash in the fridge where the flavors will blend and mellow. Send someone out for fresh bagels in the morning, and make a pot of tea or coffee. Done!