Smoked Salmon Cream Cheese

First of all, let me just say that despite the content of this recipe, I was never a big fan smoked salmon alone and still not a huge fan today.  I don't know...something about the texture, combined with its briney taste, just doesn't appeal to me.  BUT, having said that, I am a big fan of my smoked salmon cream cheese.  I know, I know...you're probably thinking, "well of course she likes smoked salmon cream cheese...this is her recipe!"  Well, yes, that is true a little bit, but mostly, I think that the texture of the cream cheese really makes it more palatable for me.  And of course...everything tastes better with cheese right??

Anyway, back to my smoked salmon cream cheese (henceforth SSCC because I'm too lazy to type the whole thing out).  I have to give a lot of credit to my previous job for getting me into SSCC.  I don't feel it necessary to name drop my previous employer, but thank you for all the potluck breakfasts and the (much needed) morale booster parties, for which without I would have never made this delectable, spreadable goodness.  It was by accident really...I'm pretty sure someone had requested it or perhaps someone had purchased a store version and being the competitive person that I am, I probably blurted out that I could make a better one than the store bought (hopefully, that foolish, pompous girl is no more).  So, having never made SSCC, my experimenting began.  My poor husband has had to endure many a nights eating only SSCC and bagels.  After going through a few version and a lot of trial and error, I finally settled on a specific recipe for my SSCC.  And to my surprise, people liked my SSCC.  My secret kicker?  GARLIC.  Raw garlic.  Oh yes...it's stinky, but hey, if you put it on an everything bagel, what's the dffierence, right? 
 

So,  for my faithful salmon lovers (MM and EJ), here ya go....thanks for remembering me through my SSCC and requesting this recipe. 

Ingredients:

8oz. package, cream cheese at room temp

8oz. container, whipped cream cheese

1/2 - 1 tsp finely minced/grated garlic (optional if you're not brave enough)

1 tsp prepared horseradish

2 tbsp chopped dill or chives (per your preference)

2 tbsp milk or heavy cream

4oz. smoked salmon, roughly chopped

2oz. smoked salmon for topping (optional)

Combine the cream cheeses, garlic, horseradish, chives (or dill) and milk and mix well together. The milk may seem like a weird ingredient but it helps to loosen up the cream cheese and combine better.  You could just used 2 containers of the whipped cream cheese but the texture is not the same.  I find that the combination of the regular and the whipped is more substantial. Once the cream cheese is well mixed, add the 4 ounces of chopped smoked salmon and gently combine.  Chill for 30 mins and serve on a bagel or use as a dip. 

Makes about 1 pint, packed tight.  Store in the fridge and enjoy!