From Baylor School’s Chef Brian Biggs
(This recipe would be great for a dinner party – cut in half for a smaller gathering)
- 3 lbs. cold smoked salmon, reserve 1/2 lb
- 3 lbs. cream cheese
- 1 jar Twisted Relish, drained (hot or mild)
- Fresh dill
- Cracked black pepper
Process salmon and softened cream cheese in food processor until almost smooth, small pieces of salmon should still be visible. Fold in relish. Place in nice serving bown, with a small spoon ameka 1/4 inch depresssion in center of spread (a circle within a circle) leaving a border. Spoon in reserved relish into depression. Julienne remaining salmon and arrange on border, sprinkle with black pepper. Garnish with springs of dill. Chill, serve with pita chips. Simple! For an upgrade: add a cake or two of Boursin cheese to mix.