Lemon Tarragon Salmon Spread

You’re in your kitchen trying to organize your pantry and you come across some pretty cool gourmet finds you forgot existed within your fingertips… and the light bulb comes on with a dash of inspiration! This was the scene in my kitchen over the weekend when I got into spring cleaning mode and went on an organization spree. I came across a jar of Wild Alaskan Smoked Salmon that I brought home from my trip to Alaska last year in September. How I forgot this was in my pantry is beyond me, but I was so glad to have found it! Since I had quite a few Meyer lemons to use up, I make this Lemon Tarragon Salmon Spread. It goes wonderfully with {gluten free rice crackers} and I’m sure, equally as well with your favorite crackers too. Flaked wild smoked salmon is combined with cream cheese, a touch of horseradish, tarragon, lemon zest and juice for an elegant and easy spread…

One of my favorite ways to enjoy smoked salmon is with a bit of cream cheese, thinly sliced red onions and capers. Heaven! This spread takes that idea and combines it in a spread. Cream cheese serves as the perfect base for the spread and using the light cream cheese (neufchâtel) is a great way to make it healthier. I used Meyer lemons in this recipe since its what I had on hand… and using them gave the spread a touch of sweetness. Regular lemons work perfectly if you don’t have Meyer lemons available. This spread is so good, I enjoyed it by the spoonfuls lol…

6 ounces Smoked Salmon, flaked
1 (8-ounce) package neufchâtel cheese, softened
1 tablespoon freshly grated horseradish
2 tablespoons chopped fresh tarragon leaves (or 1 tablespoon dried tarragon leaves)
1/8 teaspoon fine sea salt
4 teaspoons lemon juice
1 teaspoon grated lemon zest
Chopped fresh parsley or chives for garnish

Place salmon into a medium bowl and mash with a fork. Add softened neufchâtel, horseradish, tarragon, salt, lemon juice and zest to the same bowl and mix to combine thoroughly. Cover and refrigerate until ready to serve.

Transfer spread into serving bowl, garnish with chopped parsley or chives and serve with crackers or fresh crudites.