ingredients ~
- 1/3 lb of smoked salmon (lox) finely chopped
- 1 lb of hot wood smoked salmon flaked
- 1/3 c chopped capers plus 1 t of the caper liquid
- 1 scallion chopped
- 1 shallot pickled or red onion
- 1/4 c pickled fennel
- 4 ounces whipped cream cheese
- 2 ounces goat cheese (I use Meredith Dairy goat cheese from. Australia)
- 2 tablespoons horseradish
- 2 t lemon zest
- 3 T finely chopped chives
- 1 T finely chopped dill
directions ~
Pickle the shallot and the fennel in 1/3 c rice wine vinegar and 1/3 c water with 1 teaspoon of our Sous Salt Herb & Garlic for 20 minutes before you begin the recipe.
Mix the cream cheese and the goat cheese together. Using whipped cream cheese makes this light and spreadable. Fold in the capers, scallion, horseradish, lemon zest, chives, lemon zest, caper liquid, pickled fennel and shallot. Combine thoroughly. Then fold in the smoked salmon and the flaked hot wood smoked salmon. Refrigerate for and hour to allow the flavors to bloom.
This is wonderful on freshly toasted bagel chips, stuffed in endive or radicchio leaves or spread on a freshly toasted bagel.