- 8 oz. Cream Cheese
- 3 oz. Smoked Salmon
- 2 Tablespoons prepared horseradish
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons diced shallot
- 1 Tablespoons diced garlic
- 1/4 Teaspoon Worcestershire sauce
- 4 dashes of Tabasco
- 1 Tablespoon olive oil
- Sauté shallot and garlic on low heat for 4 to five minutes in olive oil (set aside)
- Let cream cheese warm to room temperature (30 minutes) or separate in one inch blocks and heat in micro wave for 35 seconds on high
- In a food processor combine dill, shallot, garlic and shallot. Pulse to chop/combine.
- Add Cream Cheese, Worcestershire and Tabasco, process to combine and then transfer into a mixing bowl.
- Cut smoked salmon into ½ inch pieces and then fold into the cream cheese mixture
- Chill for at least 30 minutes to allow flavors to combine
This spread was originally made for a bagel spread but it is now popular as a canapé topping or by the spoonful from the fridge.. It will last for a few weeks in the fridge and taste better as it ages. Having it last a few weeks in the fridge is usually driven by being hid behind a large container. Keep it visible and it will be gone in a day.