SALMON AND DILL CREAM CHEESE

HOMEMADE SALMON CREAM CHEESE … talk about an epic win.

As a Jewish girl living in Manhattan you know I love salmon cream cheese. Making it at home has taken bagel day to a whole new level. It’s amazing! I initially made this cream cheese for my Salmon And Dill Dutch Baby—insanely good—but the cream cheese truly stands alone. Make it, you’ll see!

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SALMON AND DILL CREAM CHEESE

Yield: 1 Cup

Author: Michelle Williams

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• Salmon (1 pound, skin off)
• Olive Oil (1 tablespoon)
• Salt
• Pepper
• Dill (2 tablespoons, no stems)
• Full Fat Cream Cheese (8 ounces)

KITCHEN TOOLS

• Baking Sheet
• Silpat
• Large Forks (2)
• Stand Mixer with Paddle Attachment

Instructions

TO MAKE YOUR SALMON AND DILL CREAM CHEESE

1. Preheat your oven to 350º.
2. Coat all sides of your salmon with olive oil, salt, and pepper.
3. Heavily sprinkle dill all over your salmon.
4. Place your salmon on your Silpat lined baking sheet. Bake for 20 minutes or until your salmon reaches an internal temperature of 145º.
5. Use two forks to pull your salmon apart.
6. Put your cream cheese in the bowl of your stand mixer. Add 3/4 of your pulled salmon. Using your paddle attachment combine them.
7. Add additional salt, pepper, and dill to your liking. Mix until it's evenly combined. And, you're done!

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