Baked and flaked salmon made from cream cheese and sour cream provides a smooth base for this appetizer. Fresh roasted salmon gets folded into the mixture and can be served with crispy crackers or bread.
8 oz Neufchâtel cream cheese, softened
2 TB whipping cream (*see note)
1/2 cup light sour cream
4 TB fresh chives, chopped
6-8 oz fresh salmon
1 tsp lemon zest
Crackers or bread for dipping
Salt and pepper
Bake the salmon at 350 degrees for 20-25 minutes. Let cool for 10-15 min then break into small pieces and “flake.” Have the salmon cooled down as much as you can before adding to the cream cheese mixture so the spread doesn’t melt.
Mix cream cheese, whipping cream, and sour cream until smooth. Add the chives and lemon zest. Fold in the baked salmon. Season with salt and pepper as needed.
If there is time, place in the fridge before serving to firm up and develop flavors.
*Note: I used cream but can substitute using half-n-half, milk, plain yogurt, or plain Greek yogurt.