I love smoked fish, well, pretty much fish in general. There are a couple kinds I don't care for, but on the whole, I find that I get along with most of it. I don't know if it's the Danish in me coming out, but one of the joys of living on the coast is being able to get seafood, fresh from the boat, seafood, pretty much any time I care to.
However, I also do like my preserved fish as well. Which includes smoked fish. A local grocery store had a special on some smoked fish in a packet, Chicken of the Sea. So I grabbed a couple of packages and stuck them in the pantry, thinking I would be able to use them, sometime. I usually keep a few packages of cream cheese in the fridge as well. They come in handy all the time. So between the salmon, cream cheese and some sour cream I had the major ingredients. And of course I'd already found Ina Garten's recipe for Smoked Salmon Spread online so I was set. She has such great recipes, easy and flavourful.
I spread it on a nice rye crisp cracker and garnished it with a sprig of basil from the plant I have growing in my kitchen.
Smoked Salmon Spread
- 8 oz. package of Cream Cheese (at room temperature)
- 1/2 cup Sour Cream (can also use Creme Fraiche)
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon fresh minced Dill (can also use dried Dill)
- 1 teaspoon Horseradish (I use Inglehoffers Creamed Horseradish)
- 1/2 teaspoon Kosher Salt (Optional)
- 1/4 teaspoon fresh ground pepper
- 4 oz. Smoked Salmon
- Place the cream cheese and sour cream in your mixer, fitted with the paddle attachment and cream together until smooth. Then add the lemon juice, horseradish, salt, pepper and dill. Mix together. Add the Smoked Salmon and mix. Chill for at least an hour or two and serve with some crudites or do as I did, make some lovely Crostini and serve it that way. It does need that time to rest and mingle the flavours together.