Recipe of the Week



Prep Time: 30 Minutes
Yields: 3 Cups

This smoked salmon spread will be a success at any party. For best results, prepare the dish one day ahead to allow the flavors to fully develop. Place a bowl of the spread in the center of a large platter surrounded with matzoh crackers.

6 ounces high-quality smoked salmon, sliced
1 (8-ounce) package cream cheese, softened
1½ cups mayonnaise
¼ cup chopped green olives
1 tsp minced garlic
¼ cup chopped parsley
1 tbsp lemon juice
salt to taste
Louisiana hot sauce to taste
¼ cup finely chopped red onion
1 tbsp drained capers

In bowl of a food processor, combine salmon and cream cheese and pulse until salmon is puréed. Add mayonnaise, green olives, minced garlic, parsley and lemon juice then season to taste using salt and hot sauce. Pulse 1–2 times. Place in refrigerator and chill at least 2 hours before serving, preferably overnight. To serve, place spread in a small serving bowl and garnish with finely chopped red onion and drained capers.





















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