January 13, 2022

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.


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