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1/2 cup SeaBear Smoked Salmon
8 oz. Cream cheese, cut into 1/2 inch cubes
Crumpets or crackers of your choice
Granishes: cucumber, tomato, and/or onion slices.
Capers
Sprigs of fresh dill
Blend SeaBear Smoked Salmon in food processor until creamy. Add cream cheese, a few cubes at a time, until all cream cheese is processed and mixture is pale pink and smooth. Spread on warm, buttered crumpets (as they do at the Crumpet Shop) and garnish with a cucumber, tomato, or onion slice. For appetizers, serve on crackers of your choice with cucumber, tomato, or onion slices, a few capers, and a sprig of fresh dill. Makes about 1 1/2 cups; 8 servings as a light lunch, 24 appetizers.
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