This spread is perfect brunch fare on black bread or bagels. Or hollow out a thick load of french bread, fill it with the mixture, and slice it for an hors d'oeuvre.


  • 250g cream cheese, room temp

  • 1/4 cup thickened cream

  • 1 green onion, white part and 3 inches green) thinly sliced

  • 1 tsp gresh lemon juice

  • dash tabasco sauce

  • 125g smoken salmon, gently shredded

  • 2 tbs red salmon caviar (not lumpfish, they break up too much and turn it pink


  • 1.

    Gently mix the cream cheese and the cream in a mixing bowl.

  • 2.

    Stir in the green onion, lemon juice, and Tabasco sauce.

  • 3.

    Gently fold in the smoked salmon and caviar until well combined, but do not overmix. The shreds of salmon and the caviar should remain whole.

  • 4.

    I got this recipe from a friend who told me it was from the cookbook: The silver Palate Good Times Cookbook by Julee Rosso and Sheila Likins with Sarah Leah Chase.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 235kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 8g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 249mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I usually increase the cream as it's a little too thick.

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