SMOKED SALMON SPREAD
Makes about 3/4 cup.
My mother often served salmon spread at parties. I tweaked her recipe, and added horseradish and capers to make it more flavorful. Leftovers are great on toast. From "Come One, Come All," by Lee Svitak Dean.
4 oz. smoked salmon, cut up
4 oz. Neufachâtel cheese (light cream cheese), at room temperature
2 to 3 tsp. horseradish, optional
1 tbsp. chopped green onion
1 tsp. lemon juice
Dash salt
2 tbsp. or more capers, optional
Directions
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. (Can be made ahead and refrigerated overnight.) Stir in capers, if using.
Serve with crackers, or in mini-phyllo cups or atop toast points.
To make toast points, slice crusts off lightly toasted bread. Cut each slice into 2 or 4 triangles, depending on how big you want the toasts to be. Spread the salmon mixture on the toast and top with one of a variety of garnishes, such as slices of radish, diced smoked salmon, or sprigs of fresh dill or watercress.
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