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From “Stonewall Kitchen Appetizers,” by Jonathan King, Jim Stott and Kathy Gunst. Spread this on bagel chips or thinly sliced brown bread. Makes about 1 cup.
Ingredients
8 ounces smoked salmon
1 cup cream cheese, at room temperature
3 1/2 tablespoons capers, drained
Freshly ground black pepper
Directions
Place all ingredients, including pepper to taste, in the container of a food processor and blend until almost smooth. Place the spread in a crock or ramekin, smooth the top, and serve. You can make the spread 24 hours ahead of time, cover and refrigerate until needed.
