When there’s a little bit of salmon left over, chop it into pea-size pieces to make this cheese.
8 oz (225 g) full-fat cream cheese, softened
1/2 c (56 g) lox or nova salmon, chopped
2 Tbls chopped fresh chives
2 Tbls sour cream or creme fraiche
1 1/2 tsp lemon juice
1/2 tsp lemon zest
1/4 tsp freshly ground black pepper
In a medium bowl, combine the cream cheese, salmon, sour cream, lemon juice and zest, and the black pepper until well blended. Pack in a ramekin or two, cover and chill until ready to serve. It will keep one week in the refrigerator.
