Smoked Salmon Spread

WHAT YOU'LL NEED

1 pound hot-smoked salmon
1 (8-ounce) package cream cheese, room temperature
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh dill
1/3 cup finely chopped red onion
1/4 cup finely chopped green onions (white and green parts)
1 teaspoon Creole seasoning (preferably Tony Chachere’s)

  1. Flake the smoked salmon with a fork and set it aside.
  2. Mix the cream cheese with the mayonnaise in a large bowl until smooth. Add the lemon juice, capers, dill, red onion, green onions, and Creole seasoning and mix well. Fold in the smoked salmon, trying to keep as many flakes intact as possible.
  3. Cover and chill for at least 2 hours before serving. (This can be made up to 3 days in advance.)

[Excerpted from COME ON OVER!© 2021 by Elizabeth Heiskell. Photography © 2021 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.]

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