There's another reason to love this easy-to-make spread: it's a nice addition to any brunch menu. The last time I made this, I put it out with bagel chips, pumpernickel bread, and an array of sliced veggies to put on top: red onion, fresh tomato, hothouse cucumber, lettuce — you can use whatever you've got handy. It was fresh and delicious and, thankfully, healthy, too!
Smoked Salmon Spread
Ingredients
4 ounces reduced-fat cream cheese
2 ounces smoked salmon, coarsely chopped
1 tsp. fresh lemon juice
1 tbsp. chopped fresh dill
2 tbsp. coarsely chopped green onions
¼ tsp. freshly ground black pepper
16 slices thin-sliced pumpernickel bread
Preparation
Place the cream cheese in a food processor and pulse until smooth, about 15 seconds. Add the salmon, lemon juice, dill, green onions, and pepper. Process until all the ingredients are incorporated, about 15 seconds. Place the cream-cheese mixture in a small bowl, cover, and chill for at least half an hour for the flavors to develop. The spread can also be made the day before and chilled overnight.
To serve, spread 1 tablespoon salmon mixture on a slice of pumpernickel bread, cut in half, and place on a serving dish. Repeat with remaining ingredients.
Makes 1 cup spread
Per two tablespoons spread and two slices pumpernickel bread: 134 calories, 20 g carbohydrates, 5 g protein, 4 g total fat, 8 mg cholesterol, 3 g dietary fiber, 311 mg sodium
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