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Smoked Salmon and Caper Spread

Created by Chef Bradford Thompson of Manhattan's Lever House

Prep Time: 20 minutes
Time to Table: 20 minutes
Yield: 1 1/2 cups salmon mixture; 12 servings

Ingredients
1/2       cup crème fraîche or sour cream
2          ounces cream cheese, softened (1/4 cup)
1          tablespoon lemon juice
2          tablespoons chopped fresh parsley
1          tablespoon capers, rinsed and chopped
1          teaspoon grated lemon peel
1/8       teaspoon chili powder
1          package (6 ounces) smoked salmon, skin removed
36 Carr’s Table Water Crackers with Cracked Pepper
18        thin cucumber slices, halved

Directions
1. In small bowl whisk together crème fraîche and cream cheese until combined. Add lemon juice. Whisk until light.

2. Stir in parsley, capers, lemon peel and chili powder.

3. Flake salmon. Reserve about 1/4 cup of the flaked salmon. Stir remaining salmon into crème fraîche mixture. Cover and refrigerate until ready to use.

4. Spoon about 2 teaspoons salmon mixture onto each cracker. Garnish with reserved salmon and cucumber slices.





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