I have all this smoked salmon in the freezer from this summer and have been wanting to make a spread with it since we caught our first pink. Since we have fresh herbs in the garden this was even more of a pleasure to make. I love the smell of the herbs when I’m picking them, and it just makes me happy to use the food we grow. Quite fun.
After looking at some recipes and getting a feel for what’s in most of them, I came up with a recipe that I like pretty well. It’s a little salty, but I’m not sure how to get around that with the smoked salmon. I think it will be perfect with a little slice of avocado on it to cut the salty a bit and on ice crackers. I plan on serving it with a loaf of no-knead white bread, but for my mother tonight she will get a platter of crackers to munch on.
Recipe: Salmon Spread
8.5 oz. smoked salmon
1, 8 oz. container of cream cheese
1/4 finely chopped red bell pepper
1 handfull of chives, chopped
1 sprig oregano, fresh, chopped
1 sprig majoram, fresh, chopped
2 springs rosemary, fresh, chopped
1 sprig, thyme, fresh, chopped
a dash of pepper
Using your hands, break up all of your smoked salmon, making sure that there are no bones and removing the skin. You will want to make sure that the chunks are as small as possible. Stir in the cream cheese until well combined with the smoked salmon. Add the chopped bell pepper and herbs. Stir and let sit for the flavors to mingle. Add more herbs or pepper to your taste. Serve cold on crackers, bread, with avocado, or maybe a slice of tomato. Delight in the taste of summer!