Smoked Salmon Spread
Ah! July has been busy! I have spent the last 2 weeks mostly disconnected from the internet, bouncing around the Adirondacks, Vermont and Quebec. It’s been one of those vacations where you don’t feel super-relaxed and zip from one event to another, so I am actually looking forward to getting back to Berkeley for some down time.
Well, not too much down time. Next week I kick off a three-week stint at the San Francisco Baking Institute where I will be conquering my fear of baking and learning the art of artisanal breads. I have heard great things about the SFBI and I am looking forward to sharing tips and techniques, as well as a few more baking recipes on feelgood eats.
In other news, I haven’t had much time to do any recipe development over the last couple of weeks, but I have been eating out quite a bit - bad news for the waistline but great news for food inspiration. My most memorable meal was at Au Pied de Cochon in Montreal, where we dined on an amazing seafood platter and putin, a regional specialty (french fries, gravy and cheese curds, topped with foie gras). I won’t be able to re-create any of the recipes for the site (I don’t think the putin really says “feelgood eats”), but if you get a chance to visit Montreal make sure to plan ahead and make a reservation. You won’t be disappointed.
Another specialty that you can’t miss in Montreal is a traditional hand rolled, wood-fired Fairmont Bagel - easily one of the best bagels I have ever had (sorry, NYC). If you get a chance to pick up some bagels and are interested in trying out a new spread, this is one I whipped up for brunch last weekend. I substituted yogurt cheese for cream cheese, which gives it a little more zing and the benefits of active cultures. I would warn that if you don’t already enjoy lox or smoked salmon this might not be the recipe for you - but all of the lox lovers who tried it came back for seconds.
Salmon Spread
• 2 cups yogurt cheese
• ½ pound smoked salmon (preferably wild)
• 2 tablespoons agave syrup
• 1 lemon, juice and zest
• Pinch of salt
Place all of the ingredients in a food processor and process until smooth. Transfer from the bowl into a serving dish or cover and refrigerate for 2-3 days.
Optional: garnish with chopped parsley, chopped dill, or green onion.
3 Responses to “Smoked Salmon Spread”
By Tracy on Jul 10, 2008 | Reply
Love this recipe, never thought of making my own. This will be a nice appetizer to serve. But what is yogurt cheese?
By Michael Martine on Jul 10, 2008 | Reply
A friend of mine from work used his outdoor charcoal grill to create some fantastic handmade bagels. They were the best, though he didn’t make a yummy salmon spread. That would easily have been heaven.
By Sue Bette on Jul 11, 2008 | Reply
@ Tracy - basically yogurt cheese is strained yogurt so it has the same consistency as cream cheese with the benefits of active cultures.
@Michael - going to have to try the bagels over the charcoal it sounds perfect!