This week's Barefoot Bloggers recipe was chosen by Ashley of Spicy Skillet. I was happy to make Ina's Salmon Spread. I knew it would be a quick savory spread, perfect for a light summer meal.
To accompany the spread I put out water crackers and sliced English cucumbers. I was hoping to get by hands on some baby pattypan squash. The plan was to slice the tops off, scoop a small bit out, lightly roast in the oven with oo, s&p and then fill with the salmon spread. Unfortunately I was not successful with my search, so we will leave that for another day. If you have any other suggestions, please leave a comment!
We had the spread, crackers and cucs as a starter while the grill heated up and the corn was steaming. I had some asparagus wrapped with prosciutto, which we then grilled.
As for the corn, today was the first day Hahn's Farm began selling their sweet corn. Let me tell you, we got there first thing to pick up a bag. Around here you know to get there early, before they sell out for the day. If you have never had any, I pity you. It really is the best sweet corn you can get. They sell a bag this year for $6.00, and the amount you get varies. You ask for a dozen ears and never get just that amount. Yesterday I hit the jackpot and got 17 in my bag! Whoo hoo! Just steam and eat (and eat and eat!).
This was the perfect summer meal, no utensils needed. It was a bit chilly last night with a north breeze blowing off the lake, so we fired up the chiminea and ended the evening with smores made with Trader Joe's old fashioned cinnamon graham crackers, marshmallows and dark chocolate, ummm.
Back to the the recipe. I used light cream cheese and light sour cream to save a few calories, and fresh picked dill from the garden (no thanks to the bee that stung me while cutting the dill). Try to use fresh dill if possible, there is something so wonderful about fresh dill and salmon together. I was not able to get my hands on Norwegian Salmon, as Ina suggests. Must be due to the fact that I live in a small town on Lake Erie and not the Hamptons. It was very good all the same.
Ina's Salmon Spread yield: 1 1/2 pints
8 oz. light cream cheese, room temperature 1/2 cup light sour cream 1 tbl lemon juice 1 tbl minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.