Wednesday, July 05, 2006

Ina Garten's Smoked Salmon Spread

I recently made this for a birthday party - it was well liked by all, including Master Chow, who is not a big fan of salmon. I didn't have the prepared horseradish, so I used the prepared wasabi that comes in those little packets that you get with sushi.

The first time you make this, don't be tempted to leave out the horseradish; the amount is so small that you don't get any heat, but it definitely adds depth to the spread. I've also substituted low fat sour cream, with no decrease in quality.

Smoked Salmon Spread

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared wasabi
1/2 teaspoon kosher salt (be careful with this - if you have very salty salmon, you may want to cut back or even eliminate the salt, according to your preference)
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites,crackers, or crostini.

Ina Garten notes: "If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. "
* Update: It is best to make this dip several hours before you plan to serve it, so that the flavors can fully develop.*


Anonymous rowena said...

Oh I would definitely never leave anything with heat out...I love it so much sometimes I tend to add to much of wasabi, hot pepper, tabasco, etc...

Interesting note on the Norwegian salmon vs others. I would never have known!

July 07, 2006 3:33 AM  

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