Columbus Foodie

It’s Barefoot Bloggers time again! This time around, our recipe is a smoked salmon spread. I wasn’t exactly looking forward to it, because once again, smoked salmon is one of those things I’m “meh” about. If I want something cured, I’ll eat prosciutto. If I want fish, I’ll eat fish. I can take or leave smoked salmon, based on the preparation. So my expectations weren’t high. It turned out exactly as I expected, good but nothing that knocked my socks off. My mother (who loves smoked salmon) will love this.

Smoked Salmon Spread
recipe courtesy Ina Garten

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 horseradish, drained
1/2 teaspoon kosher salt
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 or crackers.

If you can find it, I prefer Norwegian salmon; it’s drier and less salty than other smoked salmon.