Smoked Salmon Spread

Simple yet satisfying, this smoked salmon spread makes a great filling for sandwiches, topping for bagels, or addition to a charcuterie board.

• 4 ounces cream cheese, softened

• 1 ½ tablespoons mayonnaise

• 1 scallion, white and green parts, finely chopped

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 to 3 teaspoons prepared horseradish

• ½ teaspoon finely grated lemon zest

• ½ teaspoon freshly ground pepper

• 1 portion smoked salmon ( 6 to 7 ounces), skin and pin bones removed 

• Salt

In a medium bowl, combine the cream cheese, mayonnaise, scallion, parsley, horseradish, lemon zest, and pepper. Stir until smooth.

Working over the bowl, break the salmon into flakes; you should have about 1 cup. Stir until combined. Stir less for a chunkier spread or more for a smoother spread. Season lightly with salt if needed.

Serve something bubbly and bright to complement the richness of this luscious spread. Sparkling whites like cava and prosecco, or beers like slightly bitter and citrusy IPA or crisp lager are perfect options.

Swap the parsley for cilantro and add 1 tablespoon of chopped pickled jalapeños for a Tex-Mex variation.

Save the skin to make sweet and spicy salmon skin bacon, as in this pescatarian BLT.