Once again, it's Barefoot Bloggers time! I love participating in Barefoot Bloggers, but I didn't love the July selections (Jalapeño Cheddar Cornbread and Smoked Salmon Spread). Both of the June recipes were absolutely wonderful, and I'm sure the upcoming selections will be more interesting for me. This week's recipe, Smoked Salmon Spread, was chosen by Ashley of The Spicy Skillet. I know most people like salmon, so it was a good choice . . . but unfortunately, I'm not a salmon eater (although I am going to try it soon - watch for that post). I substituted roast beef (deli style, sliced) for the salmon and fresh garlic chives for the dill (ahh . . . the joys of the rural Midwest . . . no fresh dill in the little grocery store, so I used chives from my garden). I also added some red pepper to give it a little spice. Overall, the dip was okay. I think some of its appeal was lost in translation when I made the substitutions. Maybe I'll try it again someday if I learn to like salmon. I have learned to like tomatoes as I've grown older, so maybe there's still hope!
Smoked Salmon (or Roast Beef) Spread
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill (or 1 tablespoon minced fresh garlic chives)
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 (or ¼ pound sliced roast beef)
(I also added about 1/8 tsp. red pepper)
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill (or chives), horseradish, salt, and pepper(s), and mix. Add the smoked salmon (or beef) and mix well. Chill and serve with crudites or crackers.
Ina Garten recipe courtesy of The Food Network