This salmon spread is exactly what you need to serve when people are arriving at your house for Thanksgiving, starving, and you need to keep them happy! Or are you in charge of bringing an appetizer to someone else’s house? Here you go! It goes really well with a chilled glass of dry white wine or a light IPA. This should put a smile on the faces of 8 to 10 people, but you can easily double or halve the recipe. You could just put the spread in a bowl and serve it, but putting in the extra effort of making these pretty domes takes it to a completely different level!
Ingredients:
2 (8 ounce) packages cream cheese
12 ounces smoked salmon, finely chopped (Tip: some supermarkets offer pre chopped salmon, much less work!)
1/2 tablespoon Worcestershire sauce
3 drops hot pepper sauce
2 teaspoon chopped fresh dill
2 tablespoons chopped green onion, plus 2 tablespoons more for garnishing
Optional: 4 tablespoons of capers
Assorted crackers
Needed: two small bowls (about 6” diameter), saran wrap
Place the cream cheese in a microwave safe bowl. Microwave in 15 second intervals, checking after each interval. It should be soft, but not runny. Add the chopped salmon, Worcestershire sauce, hot pepper sauce, dill and green onion; mix well. If you would like to add the capers, mix them in last. Line the bowls with enough saran wrap to be able fold the tops over. Make sure you smooth the saran wrap to the inside of the bowl and try to have as little creases as possible. Divide the mixture evenly between the two bowls. With the back of a tablespoon or a small spatula, smooth the surface of the spread down so it is even. Fold the tops of the saran wrap over the spread and smooth down lightly. Refrigerate for at least an hour. When you're ready to serve, unwrap the tops of the saran wrap and place a plate over the bowl. Turn the whole thing over so the bowl is upside down. Lift the bowl up and you’ll see a beautiful dome of salmon spread! Remove the saran wrap gently. Garnish each dome with a sprinkling of green onions and some freshly ground pepper. If you're lucky, you'll have enough left over for brunch the next day!