Smoked Salmon Spread
8 ounces cream cheese, softened
3 tablespoons heavy (whipping) cream
5 ounces smoked salmon trimmings, minced
1 tablespoon minced fresh chives
or green onions
Freshly squeezed lemon juice
Ground cayenne pepper
Freshly ground black pepper
Delicious on bagels, brioche, croissants, or French or pumpernickel bread, as well as a dip for raw vegetables, this spread is a great way to use the more economical trimmings from smoked salmon. It may be covered and refrigerated up to one day; bring to room temperature before serving.
Combine the cream cheese and heavy cream in a bowl and whip with an electric mixer or wire whisk until light and fluffy. Stir in the smoked salmon, chives or green onion, and lemon juice, cayenne, and black pepper to taste.
Serves eight to 12.