Chunky Shrimp and Smoked Salmon Spread

This shrimp and smoked salmon spread with Worcestershire, green onions, and lime juice is heaven on a cracker.

If I could be the authority regarding food groups, appetizers would be at the bottom of the food pyramid. I'd be happy just having appetizers for dinner... or even breakfast.

I took this chunky shrimp and smoked salmon spread to work and set it out in the morning, and it pretty much disappeared, and everyone asked for the recipe.

This smoked salmon and shrimp dip is easy to make and excellent for impromptu parties. I served it with multigrain crackers, but it would also be excellent on crostini.

This recipe is from the book Nibbles and Bites by my friend Sidsel of the blog Sid's Sea Palm Cooking. After visiting her blog, be sure and visit her author page too. You can purchase an autographed copy of her book there if you love appetizers... and who doesn't?

The book is full of recipes for hosting a tapas party, including spreads, dips, many hummus recipes, pinwheels, crackers, deviled eggs, and lots and lots of wings. The seafood section also looks incredible.

Sid has been hosting a monthly tapas party for several years, and this book includes many of her favorites. I'm really excited about trying all of the delicious looking appetizers.

Variations on the recipe:

This recipe was outstanding on its own. However, I did happen to have some wild caught frozen raw Antarctic shrimp, so I thawed and stir-fried them in the shell. I really love the flavor from cooking shrimp in its shell. If you do this, be sure to at least double the weight of the uncooked shrimp to get the amount of cooked shrimp called for in the recipe.

I'm also a big fan of smoked salmon fillet and always have it in the fridge, so I subbed it for the sliced salmon.

Be sure to visit Sid's blog for links to more posts to her virtual "Tapas Time Party!"

shrimp, salmon, tapas, dip

appetizers, tapas

American

Yield: 10-12 servingsAuthor: Karen Kerr

Chunky Shrimp and Smoked Salmon Spread

ingredients

• 8 ounces cream cheese, softened
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon or lime juice
• 1/2 cup crème fraiche, sour cream, or plain Greek yogurt
• 2 scallions, thinly sliced, with some of the green parts reserved for garnish
• 4 ounces chopped cooked medium to large shrimp, plus more to top the spread
• 4 ounces smoked salmon slices or smoked salmon fillet, roughly chopped

instructions

1. Mix the cream cheese, Worcestershire sauce, lemon or lime juice, and the crème fraiche, sour cream, or plain Greek yogurt together. 
2. Add the scallions and fold in the shrimp and salmon. Place the mixture into the refrigerator to firm up, about an hour. 
3. Garnish with the reserved shrimp and scallion greens. 

https://www.karenskitchenstories.com/2018/09/chunky-shrimp-and-smoked-salmon-spread.html

Karen's Kitchen Stories