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Smoked Salmon-Cardamom Spread

Photo: Jan Smith

Yield 20 servings (serving size: 2 tablespoons)
This easy, no-cook spread has been a favorite in the author's family for almost 20 years. It is terrific with any kind of cracker or crisp bread. Prepare it up to a day ahead, and refrigerate.

Ingredients

  • 1 pound hot-smoked (kippered) boneless salmon fillet, divided
  • 3/4 cup reduced-fat sour cream
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh chives
  • Chopped fresh chives (optional)

Nutrition Information

  • calories 39
  • caloriesfromfat 48 %
  • fat 2.1 g
  • satfat 0.9 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 4.4 g
  • carbohydrate 0.5 g
  • fiber 0.0 g
  • cholesterol 9 mg
  • iron 0.2 mg
  • sodium 182 mg
  • calcium 13 mg

How to Make It

  1. Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.

  2. Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

  3. How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon.

  4. Although commercially smoked fish is readily available, you can also prepare your own on the grill with wood chips available in small bags from most markets. I prefer alder wood if it is available. Use this smoked salmon in the recipes here, or add it to pasta, pizza, or a main-course salad. -KD

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook