Smoked Salmon and Cardamom Spread

Photo from For the Love of Yum

This spread is a great pairing for a Pinot Noir or any lighter bodied red wine. The Hahn Pinot Noir was a beautiful match for this appetizer.  If you want to pair it with a white, lean towards those with a fuller body, like Viognier or Chardonnay – though big oaked Chards might swear at the smokiness of the salmon.

An alternate recipe (with capers – oh, my!) is available at For the Love of Yum. 

Ingredients

• 4 ounces smoked boneless salmon fillet, divided in half
• 1/2 cup sour cream
• 3 tablespoons cream cheese
• 1 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh chives

Preparation

Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.

Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

Adapted from Kirsten Dixon, The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook,

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