Celebrations call for bites of all sizes, big, small and every other. Luckily, my Smoked Salmon Spread fits the bill no matter how big you’re craving is or the size of your eagerly awaiting mouth.
There’s a beautiful reason to add to today’s celebration, because the lovely food blogger Stefanie of Sarcastic Cooking is soon to deliver a bouncing baby boy.
Babies are not only good for nuzzling and snuggling and the reason to max out the credit card buying an exorbitant amount of needless baby gear for, but also because soon enough they turn into expert taste testers. Which comes in handy when mama is a food blogger.
Stephanie has been a kindred spirit of mine for a long time. Not just because she is a consistent supporter of other food blogs, takes mouth watering photos and develops terrific recipes for my kind of food, but also because she makes food I love to eat.
Like…
Mini Pretzel Brats Bites … that’s right, we both love cheese and all things Brat-ish.
and Hearty Wild Mushroom Soup (my husband will lose his mind when he sees this)…
or Salted Caramel Apple Crostada. I mean, who wouldn’t?
Yep, those are all delicious, and I could wander through her recipe index and pretty much find something to cook/bake/nosh/devour every day of the week.
But that isn’t why we’re kindred spirits.
The reason we’re kindred spirits is because we both share a gentle dislike of Brussels Sprouts. Okay, gentle might be a little on the light side. Neither one of us like them. At all.
I actually considered creating a Brussels Sprouts recipe for Stephanie and her baby shower. Why? Because that would be the ultimate piece of sarcasm for the author of a blog called Sarcastic Cooking.
But I couldn’t do it.
What if a Brussels Sprouts recipe in her honor shocked her so much it threw her into early labor? Then she’d have to name her little boy Heidi, or FoodieBoy, or Crusher. And that really doesn’t have a ring to it now does it?
Instead I went the proper route, something anyone would expect at a lady-like tea, or maybe as an appetizer at a family function.
Because who doesn’t love cream cheese enveloping smoky salmon (I used a stash I’ve had in the pantry since visiting the Harry & David store) and then slathering it on crusty pieces of bread or crispy fresh cucumbers?
I do. And Stefanie will. And I KNOW you will too.
A few recipe notes:
This spread is great on fresh veggies and toasted baguettes alike. I personally enjoy it on Sea Salt flavored bagel crisps, a perfect one bite party snack.
Definitely hide some away for savoring on a toasted sesame bagel for breakfast.
The dip gains flavor the longer it “cooks” (oh how I miss Walter White.) Make it a day ahead and you’ll find some extra delicious smoky flavor.
I considered adding chopped capers to the recipe, mainly because that’s my standard add for my lox and bagels. Let me know if you decide to add it to the mix. I’ll be watching.
Instead I went the proper route, something anyone would expect at a lady-like tea, or maybe as an appetizer at a family function.
Because who doesn’t love cream cheese enveloping smoky salmon (I used a stash I’ve had in the pantry since visiting the Harry & David store) and then slathering it on crusty pieces of bread or crispy fresh cucumbers?
I do. And Stefanie will. And I KNOW you will too.
Smoked Salmon Spread
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup plain greek yogurt
- juice of 1/2 lemon
- 3-5 dashes Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon extra hot prepared horseradish sauce
- 6 ounces smokes salmon flaked
- 2 green onions diced
- 1 heaping tablespoon dill chopped
Instructions
- Add all ingredients to a stand mixer fitted with a paddle attachment. Mix for a minute or so until incorporated. Serve with bagel chips, fresh vegetables or baguette slices.
Check out the other bloggers who are celebrating Stefanie’s big delivery, and visit their blogs to discover more flavors and more reasons to celebrate.
Coconut and Vanilla Bean Canapés from Stephie from Eat Your Heart Out
Salted Caramel Ice Cream from Kayle at The Cooking Actress
Creamy Deviled Eggs with Red Onions, Capers, and Dill from Steph at Girl Versus Dough
Southwestern Sweet Potato Rounds from Julia at A Cedar Spoon
Waffle Iron Reuben Sandwiches from Susan at Girl in the Little Red Kitchen
Spiced Apple Carrot Muffins from Julia at The Roasted Root
Congratulations Stefanie, I can’t wait to follow your next set of adventures, foodie and not.
As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.
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