There are no upcoming events
|
Smoked Salmon Spread with CapersSmoked Salmon Spread with CapersPaired 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. |