Adapted from Louisiana Cookin’ Magazine. Feel free to substitute low-fat or fat-free cream cheese for the full-fat version and serve on cucumber slices to make this a “guilt-free” snack.
MAKES 8 SERVINGS
Original recipe courtesy of Nanci Easterling
- 4 ounces smoked salmon, chopped
- 4 tablespoons chopped capers
- 4 tablespoons chopped parsley
- 1/2 teaspoon fresh dill
- 1/4 cup onion
- 16 ounces cream cheese (you can use low-fat or fat-free if you like)
- 1 lemon, juiced and zested
Put salmon into food processor and purèe to a smooth paste. Add capers, parsley, dill and onion and pulse for 15 seconds. Set aside.
Put cream cheese in mixers and whip until light and fluffy. Add lemon juice and salmon mixture. Mix until blended and place in the bowl for service. This can be done as much as 3 days in advance. If done in advance, remove from refrigerator to allow the mixture to soften before serving.
Serve with toast points, bread sticks, croustades, melba toast or any other bread item. For reduced carbs, use vegetables such as cucumber slices or endive leaves instead of bread.
For a more elegant presentation, the spread can be put in a pastry bag and piped out onto the cracker or vegetable and garnished with parsley, caper, or lemon zest. It can also be spread between 2 pieces of wheat bread and made into lovely tea sandwiches. Or it can be spread on to a tortilla and rolled, once set, sliced into pinwheels.
Chef’s Note: Acceptable substitutes for the onions are chives, green onions, shallots, or Vidalia onions in that order of preference.