I used to hate smoked salmon.  I would not even touch it.  Oh and yes, I used to loathe capers too.  It’s funny how they both ended up in this spread.  I remember always asking a waitperson to omit the capers from anything I ordered.  Smoked salmon just smelled plain old fishy to me.  And then one day, I decided to stop being annoying and judging foods from some childhood notion I had of how they taste.  Just like that, I realized that they were actually good, really good.  Now, at brunch I am always torn between a smoked salmon platter (which most times includes capers) or some omelet or frittata or maybe pancakes, waffles or…As you can see I like EVERYTHING now.  I love the fact that I have gotten oven any hang-ups I used to have.  True confession:  I used to hate sushi/sashimi too.  Now, I simply cannot go a week without it.

I love when people are open-minded.  In this day and age, I see people having way too many issues about things when they haven’t even tried something or experienced something fully.  Go and dive into things and I’m sure most people will find more things they love than hate.  Of course, I feel this should be applied to all aspects of life.  However, since this blog is primarily about food, I would like to encourage all of us to get out of our culinary comfort zone and try something we think we dislike.  Imagine, something as everyday as smoked salmon was out of my comfort zone.  Things become part of our everyday and we do not even realize it.  That’s a great process of expanding the mind and more importantly, the taste-buds.

This smoked salmon spread is just what my taste-buds call out for.  My mind is calling out,” feeeeeeeeeeeed me,” most hours of the day and this spread surely satisfies my never-ending pit of an appetite.  Creamy and salty and soooo good!  Another benefit of this spread is that it is so simple.  I like to make dishes that have an elegance and oomph to them without too much effort.  The freshest ingredients will always yield the most delicious results, as is the case with this spread.

Smoked Salmon Spread with Dill, Chives, and Capers

Makes about 1 1/2 cups of spread


3 ounces of wild smoked salmon

1/2 cup creme fraiche

3/4 cup artisanal cream cheese (or regular cream cheese if you can’t find artisanal)

1 tablespoon capers (brine rinsed off)

2 tablespoons dill, chopped

15 sprigs of chives, chopped

juice of half a lemon

1 clove of garlic, chopped, optional

freshly ground black pepper to taste


Pulse all of the ingredients in a food processor until just combined.  If you do not have a food processor, chop everything finely and mix all the ingredients together in a bowl until fluffy.  So easy!  Serve with crusty bread or some nice crackers.  This would also be great on a bagel.