Smoked Salmon Appetizer Recipe

Smoked Salmon Appetizer Recipe photo by Taste of Home

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I often spoon my salmon spread onto endive leaves for an easy and pretty presentation. It’s a healthful addition to any celebration.—Patricia Nieh, Portola Valley, California

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Smoked Salmon Appetizer Recipe

Prep/Total Time: 15 min.

Yield: 16 Servings

15 15

Ingredients

12 ounces reduced-fat cream cheese, cubed
1/3 cup fat-free sour cream
4 ounces smoked salmon or lox
2 tablespoons capers, drained
3 green onions, chopped (white parts only)
1 tablespoon dried thyme
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
1 tablespoon minced chives
Assorted fresh vegetables or assorted crackers

Directions

Place the first nine ingredients in a food processor; cover and process until smooth. Chill until serving. Sprinkle with chives; serve with vegetables. Yield: 2 cups.

Nutritional Facts 2 tablespoons (calculated without vegetables) equals 68 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 269 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Originally published as Smoked Salmon Spread in Country Woman December/January 2011, p45

Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.