The latest Contrast Podcast episode is out! The theme is My First Musical Memory and you can listen here. Scroll down to listen to my song while you take in this wonderful recipe.
The classic combination of smoked salmon, capers and cream cheese never gets old. It’s the perfect starter, snack, brunch or light supper.
Tired of the capers rolling all around while trying to take a bite? Tuck them into cream cheese lightened with Greek yogurt and freshened with lemon juice.
Smoked Salmon With Caper Cream Cheese
12 ounces cream cheese, softened
⅓ cup plain whole Greek yogurt
1 tablespoon fresh lemon juice
¼ small red onion, finely chopped, plus more for serving
2 tablespoons drained capers plus more for serving
Kosher salt and freshly ground black pepper
4 ounces smoked salmon
Toasted whole grain bread, dill sprigs, and lemon wedges, to serve
1. Mix cream cheese, yogurt, lemon juice, onion, and capers in a medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
2. Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
Recipe from Bon Appétit Magazine
Yes, this song is My First Musical Memory. Well, the first song besides nursery tunes and the like. I still get chills when I hear it and love that 5 1/2 year old me took music to heart as strongly as present day me.