We had a big party this week and I wanted to serve an appetizer more than just usual cheese.
This smoked salmon cheese spread is creamy and delicious, and it is perfect to serve with cucumber slices.
Here’s how I make this smoked salmon cheese spread.
First, get a good cut of smoked salmon from the grocery store. I use this pack of 4 ounces smoked wild sockeye salmon, chopped it into small pieces and mix it together with one pack of soften cream cheese.
Chopped about 2 tablespoons of white onion and mix it into the cream cheese.
Add 4 tablespoons of heavy whipping cream to adjust the consistency to your liking. Additionally, if you like, you may add a squeeze of fresh lemon juice for a lemon flavor.
I took a taste and it is just perfect without adding spices to it.
You may serve the smoked salmon spread in the bowl. Or if serving it later, you may also mould it into a block and serve it on a plate.
Lay a piece of plastic wrap on the counter and place the smoked salmon spread on top of it.
Fold the plastic wrap and try to mould it into a block using something straight. I use the plastic wrap holder to lightly press on the four sides of the block.
And refrigerate it for 30 minutes or until serving time.
When ready to serve, unwrap the plastic and place the block of smoke salmon spread on a plate surround with slices of cucumber.
Here is the recipe:
- 1 block (8oz/226g) cream cheese, soften
- 4 oz (113g) smoked salmon fillet, chop into very small pieces
- 3 tablespoons white onion, finely chopped
- 4 tablespoons heavy whipping cream
- 2 tablespoons fresh lemon juice (optional)
- Add all the ingredients into a bowl and mix well.
Whole portion contains 6.7 g total carb, 6.4 g net carb, 28.8 g protein and 62 g fat. (not including cucumber)
This portion serves 20 people. Each person will have approximately 0.3 g total carb, 0.3 g net carb, 1.4 g protein and 3 g fat.
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