Smoked Salmon Spread
Doug Roese / Lakewinds Natural Foods
Yields: 1 pint
Ingredients
8 oz. cream cheese
8 oz. smoked salmon
1/2 lemon, medium
2 tablespoons milk
1 tablespoon chopped fresh Italian parsley
3/8 teaspoon salt
1/8 teaspoon black pepper
Instructions
Allow cream cheese to soften slightly. Zest the lemon (chop fine), and reserve the juice. Put cream cheese into a bowl, mash with spoon, and blend in milk, lemon juice, salt and pepper. When well mixed, stir in parsley and lemon zest. Remove the skin from the fish (discard), and break up into small (1/2" inch) pieces (they get smaller as you mix them in). Blend in fish with spatula, and serve on fine crackers or great bread.
Also great for sandwiches, or as an omelet filling with some spinach or mushrooms.