This savory appetizer comes to us from Deborah C. of Federal Way, Washington. Made with both fresh and smoked salmon, it's a natural match for the Pacific Northwest. This Thanksgiving, the family will host 13 guests, and while the turkey grills over real wood chips, they'll all be sampling this creamy spread, served with crackers, fresh cut vegetables, and toasted French bread.
What you'll need
- 2 tablespoons unsalted butter
- 1/2 cup sliced shallots
- 1 medium carrot, peeled and thinly sliced
- 3/4 pound red salmon steak, 1 inch thick
- 1 tablespoon chicken stock
- 1/2 pound smoked salmon, diced
- 4 ounces softened cream cheese
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1/8 teaspoon black pepper
How to make it
In a skillet, melt the butter over low heat. Add the shallots and carrot. Cover and cook 5 minutes, stirring once.
Rinse the salmon steak, cut it in half lengthwise, and place the pieces atop the vegetables. Drizzle with the chicken stock. Cover the skillet and resume cooking for 10 minutes or until the fish flakes easily. Then remove the skin and bones from the fish.
Blend the fish and vegetables in a blender or food processor until smooth. Add the remaining ingredients and process until the smoked salmon is finely chopped but not smooth. Cover with plastic wrap and refrigerate until a few minutes before serving time. Makes 3 cups.
