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Smoked Salmon Cheese Spread Recipe

This wonderful, creamy mixture of smoked salmon, seasoning and cream cheese can be used as a spread for crackers or a dip for pretzels, chips or veggies.—ill Campbell, Huntsville, Texas

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Smoked Salmon Cheese Spread Recipe

Prep/Total Time: 15 min.

Yield: 20 Servings

15 15

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 package (4 ounces) smoked salmon or lox
3 tablespoons horseradish sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon coarsely ground pepper
1/4 teaspoon Creole seasoning
Chopped walnuts and snipped fresh dill
Assorted crackers

Directions

In a food processor, combine the first seven ingredients; cover and process until blended. Spoon into a serving dish; garnish with walnuts and dill. Chill until serving. Serve with crackers. Yield: 2-1/2 cups.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 2 tablespoons (calculated without garnishes and crackers) equals 96 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 213 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Smoked Salmon Cheese Spread in Taste of Home Christmas Annual Annual 2011, p97

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.