Smoked Salmon Spread with Capers

    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.

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