Smoked Salmon Spread

Smoked salmon has to be one of my favorite proteins right now. From Nova & Pastrami Lox to dill lox and more, this delicious cured treat is well represented in the delicatessens throughout NYC. Not to worry, you should have no problem grabbing some from your local Whole Foods or even from Amazon.

If all else fails, you can simply substitute the smoked salmon with smoked trout, but definitely land on a smoked fish product. Not all lox are created equal - meaning some aren’t smoked! Get educated, pick up some today, and schmear away!

INGREDIENTS:
1 large cucumber
1 cup plain Greek yogurt
2/3 cup cream cheese room temperature
Zest from 1 large lemon
Kosher salt and freshly ground black pepper to taste
9oz frozen package spinach, defrosted
8oz smoked salmon
3 TBSP minced chives
2 TBSP minced capers
2 cloves garlic grated
1 TBSP EVOO
2 TBSP fresh dill minced
Juice from ½ lemon
Cayenne pepper to taste

Begin by peeling and deseeding the cucumber. Grate the cucumber using the large hole side of a grater. Sprinkle with ½ - 1 tsp of salt, mix, and let sit for 10 minutes to draw out all of the moisture. Strain and reserve the cucumber to a paper towel.

Add the Greek yogurt and cream cheese to a mixing bowl. Add in the lemon zest, 1 tsp of salt, and ½ tsp of pepper. Next, strain the defrosted spinach, chop, and add to the spread mixture. 

Mince the smoked salmon and to the same bowl. 

Add in the strained cucumbers, chives, capers, grated garlic, extra virgin olive oil, fresh dill, and lemon juice. Thoroughly combine the mixture using a spatula until all of the ingredients are fully incorporated.

Chill for a minimum of 2 hours. Taste for seasoning and adjust with salt & pepper. Top with a light dusting a cayenne. Spread on everything like bagels and chips or dip your favorite veggies, like bacon, into them!