Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
8 oz smoked salmon* (plus more for serving if desired)
6 oz cream cheese, softened
3 oz heavy cream*
1 tsp horseradish*
Fresh cracked black pepper
Fresh lemon juice + 1 small lemon, zested
Capers, chives, or dill for serving
Bread or crackers for serving
Directions
In a food processor blend together the salmon, cream cheese, lemon zest and horseradish until smooth. Taste and season with black pepper and lemon juice. Blend again until the lemon juice and the black pepper are fully incorporated. I like to serve this spread on a crostini with additional smoked salmon, chopped chives, and capers.
Tips
*I recommend a cold smoked salmon that has a light smoke flavor; you don’t want the smoke to over power the spread.
*You can add more or less heavy cream until preferred consistency. The more heavy cream, the creamer the spread.
*I prefer a mild, creamy prepared horseradish for this recipe. If you like a little more zing, add more horseradish.
*The lemon juice and black pepper amounts are completely personal preference. I used just a splash of lemon juice.
*Sourdough rye bread is my absolute favorite for this spread. But use whatever is your favorite. I toasted my bread in a pan with butter before topping with the salmon spread.This can also be used as a dip.
*This recipe makes roughly 2c of salmon spread.