Smoked Salmon Spread with Capers

Paired with ArborBrook Croft Vineyard Pinot Gris

Serves 12-16 as an appetizer

This appetizer is wonderful year round and the best part is you can use canned salmon ~ Angelina

1 pint home canned salmon skin or store bought, 16oz

4oz cream cheese at room temperature

1 tablespoon Dijon mustard

4 tablespoons mayo

2 tablespoons freshly chopped dill

Juice and zest from 1 lemon

½ teaspoon garlic powder

2-3 drops of liquid smoke

2-3 tablespoons drained capers

White pepper

Sea salt

2 thin baguettes

Slice one baguette on a diagonal and toast with olive oil in the oven on 400 till brown, set aside in a basket. Slice the other baguette and leave untoasted for those that prefer soft bread, place in a basket and cover so it doesn’t dry out.

Open and drain the salmon and remove the dark meat and large bones. In a kitchen aid mixer with the whisk attachment place the first 8 ingredients and whisk for 3-5 minutes till a heavy mousse consistency. Include the salt and pepper to taste and then the capers, whisk until incorporated. Place in a decorative bowl and refrigerate until you serve it.