It’s a Northwest heatwave folks! Peel off your shirts (leave the jeans on though, please), take the socks out of your sandals, and buy Lowes out of their stock of portable air conditioners. That’s right, it’s finally hit the mid 80’s here in the Seattle area.
Now, you might say, “The mid 80’s? That’s not hot!”
Well, you’d be absolutely right… but it IS the state of our present weather pattern, and as you may know those granola-crunchers down on First and Pike need something to passively complain about.
So if you find yourself taking a break from forming a chain of kayaks in an effort to stop an oil rig from leaving the port of Seattle, you may want to whip up a batch of this simple smoked salmon spread, which is perfect as a savory appetizer, or a simple, delicious dinner on a hot day.
PS – A word to granola-crunchers: this has fish and dairy products in it, it is not granola.
- 6-8 oz. smoked salmon (preferably pre-spiced)
- 1/2 cup lite sour cream
- 1/2 cup reduced fat whipped cream cheese
- 3 green onions, diced (separated)
- 1 small shallot, diced
- Salt and pepper
- Baguette for serving
Place the smoked salmon in the bottom of a large bowl, and gently flake the fillet into small pieces using a fork. Prepare and add the sour cream, whipped cream cheese, two of the onions and the shallot. Fold the ingredients together in the bowl until they’re thoroughly combined. Add salt and pepper to taste.
I find that this recipe is better if you let it sit for a few hours before serving, which allows the flavors to blend together, and the sharpness of the onion and shallot to mellow.
Serve the spread on sliced rounds of the baguette (toasted or grilled if you wish) with the remaining onion sprinkled on top for garnish.
Serve and enjoy!