I call this a party spread because it’s so good, you’ll want to offer it to
guests. Both fresh and smoked salmon are blended with light whipped
cream cheese in place of butter, which can be difficult for GERD sufferers to
digest. Either spread over the thick ends of Belgian endive spears or serve
with whole-grain crackers.
ounces center-cut salmon fillet
Salt and freshly ground black pepper
½ teaspoons extra virgin olive oil
ounces smoked salmon
ounces (½ cup) light whipped cream cheese
tablespoons chopped fresh dill
tablespoons minced fresh chives
Season the salmon with salt and pepper. Drizzle the olive oil over the meaty side. Grill the
fish skin side up over a hot fire or in a grill pan for 2 minutes. Turn over and grill for 2 to 3
minutes, until just opaque in the center but still moist. Remove and let cool slightly, then
discard the skin and trim off any dark brown bits along the center.
In a food processor, combine the grilled salmon, smoked salmon, cream cheese, dill, and
chives. Season generously with pepper. Puree until blended to a spread. Serve at once or
refrigerate for up to 3 days.
NOTE: For a larger party, the recipe doubles easily.