- salmon - 1 1/2 cups flaked cooked or canned (about 6 oz / 175 grams)
- cream cheese - 4–8 oz (115–225 gram)
- fresh lemon juice - 1 Tbsp
- white horseradish - 1 Tbsp prepared, optional
- lox - 4 oz (115 grams)
- chopped fresh dill - 2 Tbsp
- salt and pepper to taste -
Blend the salmon, cream cheese, lemon juice, and horseradish in a food processor or using a stick blender, until it is just smooth. Add the lox and dill. Blend just until the lox is finely chopped. (You don’t want mush!) Season with salt and pepper.
Important Note: When making cheese spreads, if you are using real cream cheese (as opposed to 5% or 9% white cheese), it’s best to leave it at room temperature for a while, so it blends easier and doesn’t become piece-y. Also, adding a little sour cream (even lo-fat!) to the spreads gives it a wonderful consistency.
This recipe originally appeared in Mishpacha Magazine.
Photography by Daniel Lailah
Food Styling by Michal Leibowitz