Photo: Mark Thomas; Styling: Susan Vajaranant
Turn canned red salmon into an elegant appetizer with the help of smoked salmon, cream cheese, and fresh dill. Serve Salmon and Dill Spread atop endive leaves for a striking presentation.
How to Make It
Step 1
In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down sides of work bowl a few times. Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper.
Step 2
Transfer mixture to a bowl, cover and chill for at least 2 hours, or up to 2 days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping Tbsp. spread onto wide end of each leaf. Serve right away, or cover and chill for up to 6 hours. Garnish with dill sprigs, if desired.
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