Perhaps I was a little low in Vitamin D or omega 3′s because I found myself with a very intense smoked salmon craving kind of out of nowhere. Smoked salmon is so versatile and can be flaked into egg scrambles, served with crackers or nibbled straight. I will say freshly smoked salmon, still warm, needs absolutely nothing and literally melts in your mouth. Time to get a smoker, I’m now craving freshly smoked salmon.
I decided to start on my cravings with a smoked salmon butter. I found a recipe from Bon Appétit (1998!) and it is definitely my style – simple, real, quality ingredients turned into something delicious.
Smoked Salmon Butter is a smoky, rich spread – perfect for baguette slices and/or crackers. Be sure to let the spread sit out for an hour or two before serving so it is soft.
Smoked Salmon Butter - recipe adapted from Bon Appétit
- 8 oz butter (high quality), softened
- 8 oz smoked salmon (not lox!)
- 2 Tbsp fresh dill
- juice of 1/2 lemon
Remove skin from salmon. Roughly chop and slightly crumble the salmon.
Combine butter, salmon, dill and lemon juice. Stir until smooth.
Serve with baguette slices and crackers.