This spread takes about 10-15 minutes to make (and maybe less time to eat!). The dill and lemon keep it light, while the sweet onion and horseradish add a little kick.
- 8 oz cream cheese
- 1/4 cup plain yogurt
- 4 oz smoked salmon
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp chopped flat leaf parsley
- 1 tbsp chopped dill
- 1 tsp prepared horseradish
- 2 to 3 tbsp finely chopped sweet red onion
- Freshly ground pepper
Put everything except the onion in a food processor and blend. Transfer to a bowl and fold in the onion. Add pepper to taste.
This spread is great on bread but my favorite way to enjoy it is on crisp hashbrown patties with a little tomato and some capers.
This recipe comes from pestos, tapendaes & spreads, by Stacey Printz, Chronicle Books, 2009. I bought this book at Goodwill and it’s one of my favorites. Well worth the $9.00.