Smoked Salmon Spread
Makes 3/4 cup.
Note: Softened cream cheese can be substituted for the Neufchâtel, but you may need to add a little cream to make it more spreadable. From “Come One, Come All/ Easy Entertaining With Seasonal Menus,” by Lee Svitak Dean.
• 4 oz. smoked salmon, cut up (plus additional salmon for garnish)
• 4 oz. Neufchâtel cheese (light cream cheese), at room temperature (see Note)
• 2 to 3 tsp. horseradish, optional
• 1 tbsp. chopped green onion
• 1 tsp. lemon juice
• Dash salt
• 2 tbsp. or more capers, optional
• Thin slices of radish, diced smoked salmon, or minced fresh dill, chives or watercress, for garnish
Remove any skin from the salmon and discard. With an electric mixer or by hand, mix together salmon, Neufchâtel cheese, horseradish, green onion, lemon juice and salt. Set aside.Stir in capers, if using. (Can be made ahead and refrigerated overnight.)
Serve atop crackers or toast points, with garnish of radish, diced smoked salmon, or dill, chives or watercress.