Salmon Cream Cheese with Scallions + Dill
Post by Molly
As a Seattleite with a little East Coast in my blood, I know from a good bagel. Since there surely is a shortage of authentic delis and New York-style bakeries along the Pacific, I grew up in a house where things like whitefish salad, bialys, and good rye bread were cherished food items. Thankfully, we found Bagel Oasis a few decades ago—arguably the best bagel in Seattle—and every other Saturday since, a trip was made to pick up two dozen to stock up for the week, and if we were lucky, a bucket or two of “scallion-y cream cheese” for my dad.
Certain occasions just call for a seed-covered bagel and shmear, and my cousin Elisa’s birthday brunch potluck was one of them. Luckily, I had some leftover salmon that mom insisted I take with me after dinner at home last week — “I’m leaving town,” she said. “And you can Tupp it.” The verb is sticking.
So in went the salmon, some cream cheese, lemon, and herbs into my shiny new food processor, and she did her thing.
WHAT YOU NEED:
- 8 oz. cream cheese
- 1/4 c. greek yogurt or sour cream
- 3-4 oz. cooked salmon
- Juice of 2 lemons
- 1 tsp. horseradish
- 2 garlic cloves, minced
- 3 scallions, chopped
- 1 Tbsp. fresh dill, chopped
WHAT YOU DO:
- Remove any bones or skin from salmon and place in food processor with
- Smear over bagel or use as a dip for veggies
- Enjoy with a spicy bloody mary, and mishpucha