Smoked Salmon, Fromage Blanc and Caper Spread

By Amanda Hesser

Updated November 29, 2015

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(466)
Comments
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One selling point of smoked salmon is that you don't need to do much to it to get it on the table — but take it a step further and break out of the canape cliché. Here, you’ll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It’s a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)

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Ingredients

Yield:6 to 8 appetizer servings

  • 6 ounces smoked salmon

  • 1 hard-boiled egg

  • ¾ cup fromage blanc

  • ¾ cup softened cream cheese

  • Juice of ½ lemon

  • ¼ teaspoon ground fennel seed

  • ¼ teaspoon kosher salt

  • 1 ½ tablespoons chopped capers

  • 2 tablespoons finely chopped chives

  • 1 baguette, thinly sliced and toasted

Ingredient Substitution Guide
Nutritional analysis per serving

22 grams carbs; 49 milligrams cholesterol; 237 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 494 milligrams sodium; 12 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, purée the salmon to a paste. Add the egg and pulse. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers. Pulse a few times until light, fluffy and well blended. Scrape into a serving bowl, fold in 1 ½ tablespoons of the chives and chill. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).

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Ratings

4 out of 5
466 user ratings
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Comments

Nina

Can creme fraiche be used in place of fromage blanc?

Kate

Made this per the recipe, subbing 2% Greek yogurt for the fromage blanc. Very yummy!

Margaux Laskey, Staff Editor

You sure can.

Johno

It’s a bit runny. I’d sugg sr 1/2 cup fromage Blanc (I actually used crème fraiche) Also add more zip with generous black pepper.

PDJ

I used this to fill savory profiteroles for a party, and it was a huge hit. I used Mark Bittman's Pate Choux recipe to make the pastry, and then pipe the salmon spread into each puff

charlotte

This dip (substituting smoked trout) and the vegan onion cashew dip are my two all-time faves to bring to any gathering. This time used creme fraiche and always the hard-boiled egg for a something light but can't say what it adds but so good.

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