Absolutely my favorite sandwich spread — but also great on toasted bagels, stuffed into little cherry tomatoes as snacks, or as a filling for celery sticks.
Makes almost 1 1/2 cups —
enough for 4-5 good sandwiches
(add thin sliced tomatoes & caramelized onions!)
Will keep in the fridge up to 2 days
4 oz dry smoked salmon, flaked
7 oz Neufchatal cheese (lower fat version of cream cheese)
2 T minced shallots
2 T minced sundried tomato (drained of any oil)
1/4 t smoked paprika
1 shake Tabasco Sauce
1/2 t fresh ground black pepper
1/4 – 1/2 t salt
Mix all ingredients with fork until well blended. Fill a small spread dish, top with a light sprinkling of paprika and a little more black pepper, and cover (with plastic wrap if the dish has no cover. Chill in fridge at least an hour before serving to give the flavors time to meld.
I like this spread on toasted parmesan/herb bread, or even olive bread. But it’s also excellent with fresh veggies!
***To turn this into a dip, add 1 additional T each of shallots and tomatoes, and 4oz Greek-style yogurt, salt and black pepper to taste.***
***try it spread on strips of roasted peppers, or on 1/2″ thick slabs of grilled red onion. Mmmmm”***
***This also makes an excellent “pink” layer for a torta of cream cheese spreads (use spinach/feta/roasted bell pepper for the green layer, and garlic & Parmasan for the white layer)***