Paws Up Smoked Salmon Spread Recipe | Weston Table

Ingredients

• 1 pound sustainably produced, 100% Non-GMO hot smoked salmon
• 4 ounces whipped cream cheese
• 4 ounces crème fraîche
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice, freshly squeezed
• 2 roasted garlic cloves, mashed into a paste
• 1/4 cup thinly sliced scallions
• 1 tablespoon dill, minced
• Sea salt and freshly ground black pepper
• 1 ficelle or baguette, sliced
• Olive oil
• Use 2 forks to gently pull apart and flake the salmon.
• In the bowl of an electric mixer, whip the cream cheese, crème fraiche, roasted garlic paste, Dijon mustard, and lemon juice until light and fluffy.
• Fold the flaked salmon, green onions, and dill into the cream mixture until thoroughly combined.
• Season with salt and pepper and put in the refrigerator to chill for at least 2 hours to allow the flavors to blend.
• Preheat the oven to 375 degrees F.
• Spread the bread on a half sheet baking tray and brush each bread round with olive oil. Place in the oven for 7 to 10 minutes, or until the bread is dry and toasted golden on top.
• Transfer the spread to a SERVING DISH and serve the spread alongside the toasted bread rounds.