A luxurious spread for bagels that is so much better than ordinary cream cheese, this will keep for about a week in the refrigerator. For best results, remove the cream cheese from the refrigerator about an hour or so before you plan to use it, so it will soften.
Recipe information
Yield
makes 1 1/3 cups cream cheese
Ingredients
1 cup cream cheese, softened
3 ounces (1/3 cup) chopped Smoked Salmon (page 191)
4 scallions, (green part only) finely sliced (1/2 cup)
Preparation
Step 1
Using a mixer, beat the cream cheese until soft. Beat in the smoked salmon and scallions.
Step 2
Spoon the cream cheese into a crock, cover with a lid or plastic wrap, and refrigerate for at least an hour before serving.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
