Sunday, September 14, 2014
(about 1 1/2 - 2 cups)
For my first batch, I tried one part smoked salmon to two parts neufchâtel. The spread was quite tasty, however I much preferred this beefed up version which used equal amounts of smoked salmon and cheese.
This spread tasted better the next day after the flavors had the chance to meld a bit. It will keep refrigerated for about one week.
8 oz neufchâtel or cream cheese
2 tsp freshly squeezed lemon juice
1-2 tsp hot creamed horseradish, or to taste
2 tsp fresh dill, minced or 1/2 tsp dried dill
2 tbsp plain yogurt or sour cream
1-2 tbsp milk
8 oz hot smoked salmon
1 green onion, sliced
salt and pepper to taste
Place the neufchâtel or cream cheese into the bowl of a food processor along with the lemon juice, horseradish, dill yogurt and 1 tablespoon milk. Run the processor until everything is thoroughly combined. Add the second tablespoon of milk if the mixture seems too stiff.
Scrape down the sides and add the hot smoked salmon. Pulse a few times and taste. Add the green onion as well as salt and freshly ground pepper if needed. Pulse until just combined.
The salmon spread tastes better if allowed to sit for at least 3-4 hours. Can be kept refrigerated for about one week.