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In response to
"wake up? bagels and pints? how about just bagels! -- nm"
by
CQ with a gravy boat
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Mmm Yesterday we took a nice hunk of smoked salmon, a 16 oz tub of cream cheese,1 tbsp lemon juice and 1/2 tsp tabasco and made a delicious bagel
Posted by
Trish (aka trisha)
Nov 5 '11, 08:40
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spread.
Let your cream cheese come to room temp. Take a 4-6 oz chunk of wood smoked salmon (not slices of nova lox) and cut it into rough 1" cubes. Put the salmon cubes in the food processor. Pulse 4-5 times, just enough to break it up. Scoop out the cream cheese into the bowl. Pulse 6-7 times, then put it on continuous mix on low. Drizzle the lemon juice and tabasco down the chute and let the spread mix 1 minute more. If you like dill, add 1/4 cup fresh or 1 tbsp dried dill weed down the chute and mix an additional 30 seconds. Use a rubber spatula and scoop it into a plastic container, it will last 2 weeks in the fridge, but normally we eat it up in 3 days.
To serve, toast bagels (or not, but toasted is my preference) spread a tablespoon or 2 on each bagel half. Top with very thinly sliced red onions (or a red onion gastrique) and capers. Or, you can just eat it naked.
yummy.
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