Party Food - Salmon Spread - Big Sky Recreation

By ctozzi

While in Big Sky, MT, we had the opportunity to try a local recipe for smoked salmon spread. We had it at the reception as well as the breakfast buffet. Some of us had it on toast for breakfast each morning as well. The attached recipe is an attempt to try to recreate the Big Sky Montana spread. —NSW

Ingredients

• 2 lemons (for lemon juice & lemon zest)
• Small jar of capers
• 1 red onion
• Fresh dill from your Earthbox
• 4 oz smoked Sockeye Salmon from Publix
• 8oz box of cream cheese

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from keyingredient.com

Preparation

Step 1

1. (Mise en Place) Let cream cheese soften; chop up salmon; chop up about 5 or 6 capers and zest one of your lemons. Chop up ¼ of your red onion very finely, more than a dice; chiffonade your fresh dill. Set all to the side.

2. Mix your mise en place ingredients from Step #1 together very well by hand or use balloon whisk, adding fresh lemon juice into the mixture. Once mixed, pact down into bowl with cellophane and refrigerate for a couple hours or overnight is best.

3. (Optional) If you prefer the spread to be airy (like we had in Big Sky), then place your mixture in food processor and add heavy cream slowly to make it more like a mousse. Refrigerate as instructed in Step #2.

4. Once mixture is cold, slice up the other lemon into small wedges (see my picture above). Garnish spread with remainder of diced red onion, whole capers and the lemon wedges (this is how it was served in Big Sky). Serve with bagel chips or toast points.