I know this recipe is not the typical thing you see around here.
This past weekend, Nick and I were visiting his parents and it just so happened to be his dad’s birthday weekend.
Friday night, we ate out for the sole purpose of driving his restored 1956 Chevy : ) But Saturday night, on his actual birthday, we made a fantastic meal at home.
We had steaks in cream sauce, stuffed mushrooms, roasted asparagus, caramel mousse for dessert, and this smoked salmon spread to start us off.
A few years ago, we all fell in love with the smoked salmon pate at The Grove Market restaurant in Salisbury, Maryland. But since Nick’s parents don’t live there anymore, we haven’t been in 4 or 5 years.
I may not have gotten everything right, but this sure did turn out good.
Half of the dish was gone by the time we were done eating dinner!
And while the spread is tasty on celery, it really is the best on saltines. No fancy schmancy crackers needed.
Smoked Salmon Spread
- 1/2 lb. good smoked salmon
- 1 block low fat cream cheese, softened to room temperature
- 1/4 cup sour cream
- 1 Tbsp fresh parsley
- 1 Tbsp fresh dill
- 1 Tbsp scallions, sliced
- 1/2 Tbsp horseradish
- 1/2 Tbsp capers
- 1 tsp pepper
- Put all ingredients in food processor.
- Turn on low and pulse, 5-10 times, until salmon is chopped and mixture is combined.
- Put into container or serving dish and refrigerate for 30 minutes to an hour before serving.