This month's second Barefoot Bloggers recipe--chosen by Ashley of The Spicy Skillet--was the Barefoot Contessa's Smoked Salmon Spread. I also made this one over the Fourth--I'm kind of a gunner like that. ;)
This was really nice and creamy--as you would suspect from a recipe including both cream cheese and sour cream--but not overly heavy. The saltiness of the salmon and the tanginess of the dill cut the richness well. It was a great, light summery dip.
For the recipe, click onward.
Smoked Salmon Spread (from Barefoot Contessa Family Style, by Ina Garten)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
