SMOKED SALMON, FROMAGE BLANC AND CAPER SPREAD

Smoked Salmon, Fromage Blanc and Caper Spread image

One selling point of smoked salmon is that you don't need to do much to it to get it on the table - but take it a step further and break out of the canape cliché. Here, you'll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It's a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)

Provided by Amanda Hesser

Time 10m

Yield 6 to 8 appetizer servings

Number Of Ingredients 10

Ingredients

6 ounces smoked salmon
1 hard-boiled egg
3/4 cup fromage blanc
3/4 cup softened cream cheese
Juice of 1/2 lemon
1/4 teaspoon ground fennel seed
1/4 teaspoon kosher salt
1 1/2 tablespoons chopped capers
2 tablespoons finely chopped chives
1 baguette, thinly sliced and toasted

Steps:

In a food processor, purée the salmon to a paste. Add the egg and pulse. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers. Pulse a few times until light, fluffy and well blended. Scrape into a serving bowl, fold in 1 1/2 tablespoons of the chives and chill. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams