Don had a birthday gift card to a great restaurant in Tacoma, WA and we took advantage of it last week. What a great dining experience! While waiting for our entree we sipped a glass of white wine and shared an appetizer of smoked salmon spread on toasted sourdough bread. It was delicious!
As I munched on this yummy goodness of an appetizer I took mental notes of the ingredients. What I tasted was chopped green scallions, finely diced red sweet pepper, minced fresh dill, capers and a bit of cream cheese to bind it together.
A microplane zester is an indispensable tool in the kitchen. It has extremely small holes so you truly get a very fine zest when you grate it across the lemon peel. It is a great way to get perfect lemon zest in this dish.
- 8 ounces smoked salmon, finely chopped
- 1 clove of garlic, finely chopped
- 2 scallions, finely chopped
- ¼ cup red bell pepper, finely chopped
- 2 tablespoons capers, drained & rinsed and coarsely chopped
- 2 tablespoons chopped fresh dill
- 4 ounces cream cheese
- zest of one lemon
- 1 lemon, juiced
- 2 tablespoons olive oil
- In a medium-size bowl, add the salmon, garlic, scallions, red bell pepper, capers and the dill. Toss to combine.
- In a small dish, mix the cream cheese, lemon zest, lemon juice and the olive oil. Stir into the salmon mixture and combine well.
- Serve with toasted sourdough rounds.