Smoked Salmon Spread

In the bowl of your food processor, add the cream cheese, salmon, and onion. Pulse until the items are incorporated but not a uniform puree. Add 3 tablespoons of the capers and pulse a bit more. Again, you’re not looking for a smooth mix—you want a few flecks of caper and salmon for a nice visual. Add salt to taste. Garnish the serving bowl with the remaining tablespoon of capers.

The important thing is the 1:1 ratio of salmon to cream cheese. It’s a salmon dip. The cream cheese is the binder, not the star. I smoke my own salmon and steelhead to a hard finish, like jerky. If you use a softer (wetter) smoked salmon, you may have to use more salmon and you will get a looser dip. You can fix this by adding the onion first, sending it for a whirl in the food processor, and then draining off the onion juice from the bowl. Squeezing the onion in a clean tea towel will also get rid of most of the extra liquid.