Hot Smoked Salmon with Cream Cheese and Caper Spread

Hot-smoked salmon, is fully cooked and easy to flake into small portions. A lovely help- yourself starter platter.

YOU WILL NEED

  • 250 g cream cheese at room temperature
  • ¾ cup (180ml) plain double cream yoghurt
  • 1 T (15 ml) fresh lemon juice
  • 1 medium red onion, finely chopped
  • ¼ cup (60ml) drained capers, roughly chopped
  • Ina Paarman's Green Onion Seasoning
  • 200-250 g hot-smoked salmon or trout
  • bread (choose from pumpernickel, cape seed loaf, melba toast or rye bread)
  • dill or fennel sprigs and lemon wedges (for serving)
Method

Mix cream cheese, yoghurt, lemon juice, 1T chopped onion, and 2T capers in a medium bowl. Season to taste with Green Onion Seasoning. Serve cream cheese spread, with salmon, chopped red onion, bread, dill sprigs, lemon wedges and extra capers or caper berries.

**Pre-preparation:**

Cream cheese spread can be made 1 – 2 days ahead. Cover and chill.

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