smoked salmon schmear

Hello hello!

I bring you a recipe for smoked salmon schmear, a super-easy, make-ahead spread perfect for brunch (or maybe even breakfast or lunch!). Of course it is inspired by NYC Jewish delis, but it’s also inspired by this incredible smoked salmon dip that everyone in SE Alaska (and literally their uncle) makes on the regular. Go to a friend’s house, a party, a potluck, or a family brunch, and what’s on the table? Someone’s version of smoked salmon dip next to a bowl of crackers. It’s the chips and salsa of Juneau, I’m telling you! I riffed on my Mama’s salmon dip recipe for this here schmear. If you want to turn it in to a dip, cut the cream cheese by half and sub in sour cream or greek yogurt for a lighter, more dip-able texture. Go forth and enjoy!

Zoe

PS. Listen to my podcast Friends with Food! I created this recipe to go along with episode #18 featuring Erin Gould!

smoked salmon schmear

8oz cream cheese

4oz hot-smoked salmon

1/4 cup finely chopped red onion

1 tablespoon capers, rinsed and drained well

2 cloves roasted garlic**

1 tablespoon finely chopped dill

1/2 teaspoon worcestershire sauce

zest from half a lemon

freshly ground black pepper

salt, if needed

Let cream cheese come to room temperature (if you have time; it will make things easier to mix). Place the cream cheese and all the rest of the ingredients except the salt in a medium mixing bowl and smash everything together with a fork until it reaches desired consistency (I like it a little chunky). Taste and add salt and pepper as needed. Transfer to a sealed container and store in the refrigerator. Schmear it on a toasted bagel and top with cucumber, tomato, more capers, or whatever else your heart desires.

**Note: to make your own roasted garlic, cut the root end off a full head of garlic so that it can lie flat. Double a piece of aluminum foil and place the garlic bulb in the middle. Drizzle with olive oil, making sure the cut end is coated. Seal the foil around the bulb and place in a 350F oven for 30-40 minutes, until the garlic is soft. Store roasted garlic in a sealed container in the refrigerator.