Smoked Salmon Spread

This is incredibly refreshing and so simple to serve as a summertime appetizer. It tastes even better when made the day before, so it is awesome for entertaining. I came up with this recipe when I tasted a similar appetizer in Whistler with my hunny. The difference was that it was served hot, which you may also do with the recipe below. I served this spread cold at my cousin Joey`s birthday, and they went FAST! The spread can be served slathered between mini croissants or dollopped on mini bagels, for perfect two- bite appetizers. Simply add this spread to a light lunch by putting it on regular size bagels, croissants, or just some good hearty bread and serve with salad.



Ingredients


1 cup softened cream cheese
2 tbsp of heavy cream
Juice of half a lemon
¼ cup finely chopped green onion
2 tbsp of finely chopped dill
2 tbsp of capers-roughly chopped
1 cup of cooked smoked salmon- flaked
Salt and Pepper


Directions


1. Stir together the cream cheese and heavy cream until it is a smooth, softened consistency
2. Add all of the ingredients and stir
3. Add salt, pepper and lemon juice to taste. Adjust seasoning as needed
4. Allow to cool in the fridge for at least 2 hours; even better, overnight.

Tips:
1.If you forget to take the cream cheese out a few hours before to soften, simply add the cheese and cream to a bowl and microwave on high for about 25 seconds. This will allow you to mix the ingredients easier.
2.You can also serve this as a hot dip. I like to add about 3 tbsps. of grated Pecorino Romano or Parmigiano cheese to the spread, and add to an oven safe dish. Cook at about 375 degrees until the dip is warmed through and golden brown on top, approximately 10 minutes. If the dip is hot but not golden on top, just turn the oven on broil for about 1 minute. Serve this hot dip with thinly sliced bagels, veggies or the accompaniments mentioned above. It is delicious, and kids love it too!