One selling point of smoked salmon is that you don’t need to do much to it to get it on the table — but take it a step further and break out of the canape cliché. Here, you’ll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It’s a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)
Ingredients
- 6 ounces smoked salmon
- 1 hard-boiled egg
- ¾ cup fromage blanc
- ¾ cup softened cream cheese
- Juice of 1/2 lemon
- ¼ teaspoon ground fennel seed
- ¼ teaspoon kosher salt
- 1 ½ tablespoons chopped capers
- 2 tablespoons finely chopped chives
- 1 baguette, thinly sliced and toasted
- Nutritional Information
Nutritional analysis per serving (6 servings)
315 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 74 milligrams cholesterol; 772 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6 to 8 as an appetizer
Preparation
- In a food processor, purée the salmon to a paste. Add the egg and pulse. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers. Pulse a few times until light, fluffy and well blended. Scrape into a serving bowl, fold in 1 1/2 tablespoons of the chives and chill. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).
10 minutes
Dining and Cooking