Smoked Salmon Spread

• 8 ounces, weight Cream Cheese, Room Temperature
• 8 ounces, weight Hard Smoked Salmon
• 1/2 whole Sweet Yellow Onion, Coarsely Chopped
• 4 Tablespoons Capers

1. In the bowl of your food processor, add the cream cheese, salmon, and onion.
2. Pulse until the items are incorporated but not a uniform puree.
3. Add 3 tablespoons of the capers and pulse a bit more.
4. Again, youre not looking for a smooth mixyou want a few flecks of caper and salmon for a nice visual.
5. Add salt to taste.
6. Garnish the serving bowl with the remaining tablespoon of capers.
7. The important thing is the 1:1 ratio of salmon to cream cheese.
8. Its a salmon dip.
9. The cream cheese is the binder, not the star.
10. I smoke my own salmon and steelhead to a hard finish, like jerky.
11. If you use a softer (wetter) smoked salmon, you may have to use more salmon and you will get a looser dip.
12. You can fix this by adding the onion first, sending it for a whirl in the food processor, and then draining off the onion juice from the bowl.
13. Squeezing the onion in a clean tea towel will also get rid of most of the extra liquid.

weight cream cheese, salmon, sweet yellow onion, capers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/smoked-salmon-spread-2/ (may not work)