Smoked Salmon Spread
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Super simple smoked salmon spread - this is part 2 of the tutorial.
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This spread is served with a wedge of lemon and some buttered toast quarters. A very tasty smoked salmon appetizer. |
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Take a small handful of parsley. I use the whole stem, stalks and all. Parsley is good with smoked salmon - it's good with any fish to be honest. |
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Chop the parsley finely. You can use a knife or a chopper and board as I do. If you chop finely, then it doesn't matter about having stalks in your spread. |
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Put the smoked salmon, cream cheese, parsley, about a tablespoon of fresh lemon juice and a few twists of black pepper into a food processor. Taste and adjust the seasoning after blending. |
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Whizz the spread for a few seconds until it is smooth. Don't have to worry about blending it totally smooth, just chop it up so that it's got some chunks in. |
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Turn the spread into a dish and chill in the fridge for about 30 minutes. If you haven't a processor, then you can chop and mix by hand. Smoked salmon is quite a soft fish and will blend easily. |
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Smoked Salmon Spread
By Liz Alderson, Mar 26, 2016
Smoked Salmon pate is a gorgeous, tasty appetizer or snack - great as a sandwich filling or on toast. Simple to make and illustrated with step by step photos - follow along.
Prep Time: 10 minutes
Cook time: 0 minutes
Yield: 4
Main Ingredient: smoked salmon, cream cheese