Paws Up Smoked Salmon Spread

cuisine American
difficulty Simple
season Year Round
serves 6 to 8


1 pound sustainably produced, 100% Non-GMO hot smoked salmon 4 ounces whipped cream cheese 4 ounces crème fraîche 2 tablespoons Dijon mustard 2 tablespoons lemon juice, freshly squeezed 2 roasted garlic cloves, mashed into a paste 1/4 cup thinly sliced scallions 1 tablespoon dill, minced Sea salt and freshly ground black pepper 1 ficelle or baguette, sliced Olive oil


  1.  Use 2 forks to gently pull apart and flake the salmon.
  2.  In the bowl of an electric mixer, whip the cream cheese, crème fraiche, roasted garlic paste, Dijon mustard, and lemon juice until light and fluffy.
  3.  Fold the flaked salmon, green onions, and dill into the cream mixture until thoroughly combined.
  4.  Season with salt and pepper and put in the refrigerator to chill for at least 2 hours to allow the flavors to blend.
  5.  Preheat the oven to 375 degrees F.
  6.  Spread the bread on a half sheet baking tray and brush each bread round with olive oil. Place in the oven for 7 to 10 minutes, or until the bread is dry and toasted golden on top.
  7.  Transfer the spread to a SERVING DISH and serve the spread alongside the toasted bread rounds.