Smoked Salmon, Fromage Blanc and Caper Spread

• 6 ounces smoked salmon
• 1 hard-boiled egg
• 3/4 cup fromage blanc
• 3/4 cup softened cream cheese
• Juice of 1/2 lemon
• 1/4 teaspoon ground fennel seed
• 1/4 teaspoon kosher salt
• 1 1/2 tablespoons chopped capers
• 2 tablespoons finely chopped chives
• 1 baguette, thinly sliced and toasted

1. In a food processor, puree the salmon to a paste.
2. Add the egg and pulse.
3. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers.
4. Pulse a few times until light, fluffy and well blended.
5. Scrape into a serving bowl, fold in 1 1/2 tablespoons of the chives and chill.
6. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).

salmon, egg, fromage blanc, cream cheese, lemon, ground fennel, kosher salt, capers, chives, baguette

Taken from cooking.nytimes.com/recipes/8497 (may not work)