Smoked Salmon Spread with a Kick
As the season of summer barbeques and parties for visitors was winding down, I started gravitating towards the quick-and-easy end of the scale when it came to apps and snacks. This popular spread meets all the requirements: quick, easy, relatively cheap but looks and tastes expensive. The key is the use of "smoked salmon trim" - the bits and scraps left on the board after the perfect sides of $24.99/lb smoked salmon have been cut. I buy these in a plastic pouch for $4.99/lb, and since it was cut from the same fish as the expensive piece, I'm living high on the hog for pennies -- and the addition of wasabi powder to the spread separates it from the usual.
3/4 lb smoked salmon, cut in 1/4 - 1/3" pieces
3/4 cup cream cheese
juice of one lemon
2 tsp wasabi powder
1 T dried dill weed
2 T capers, rinsed, for garnish
1 scallion, green parts only, cut in threads for garnish
lemon slices, cut for garnish
little toasts (recipe below) or crackers
Mix most of the salmon with the cream cheese, lemon juice, wasabi
and dill. Add a small amount of water if necessary to thin the
consistency of the spread slightly, as preferred. Garnish with the
reserved salmon pieces, the capers, the scallion threads and the lemon
Toasts for apps: slice French bread baquettes in 3/8" slices. Bake on a bakingsheet 15 minutes in preheated 325º oven. Turn toasts and brush with olive oil. Bake 15 minutes more. Rub the toasts with a cut clove of garlic.
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