I just got back from a visit to New York with my son and the first thing on our agenda was to get a proper New York bagel with a smear! His was with plain cream cheese mine was lox and cream cheese. This salmon pâté is inspired by that decadent combination of smoked salmon and cream cheese. A little bit more elegant version of that flavor profile. We just slightly puréed the smoked salmon with cream cheese so there are nice pieces though out the cheese. Then, we add the flavor goodies; shallots, dill, lemon juice, capers, everything you put on top a gorgeous bagel. But today we’re going to serve it with crostini, but you could certainly serve it with a bagel, chips, or crackers.

Move over hummus–there’s a new dip in town! Roasting the garlic really mellows out its sharp tones, and brings out the sweet and nutty flavors. Pureed with white beans and topped with a medley of nuts, parsley and sun-dried tomatoes, it’s the perfect dip served with crostini’s or basket of crudités.

This is a play on a classic rillettes, which is kinda like a pate that is usually made with a combination of meat usually pork, spices all cooked in fat. To achieve a delectable spread. Instead of meat, we are using perfectly poached salmon combined with smoked salmon along with herbs, lemon, and butter to make a sublime spread that is delicious for an appetizer or try it for brunch. Served with crostini or Melba toast crackers, it’s a very elegant and versatile spread.