This is one of those recipes that almost takes longer to say – “Smoked Salmon Boursin Cheese Spread!” – than it does to make. THAT is how easy it is. It’s a perfect easy appetizer to spread on crackers or celery sticks or (if you want to be all fancy) endive leaves. It’s also a perfect tiny tiny dinner when you have had a big lunch and just want a little something with a glass of wine at the end of a long hard day. It takes 2 minutes and 2 ingredients – well, 3 if you count the garnish – and I looooooove it.
So many many things to say about this little recipe. Starting with the fact that it is basically a loaded bagel with cream cheese, but in pizza form. And since my love for a bagel slathered with cream cheese and smoked salmon and other goodies runs neck and neck with my love for pizza in pretty much any form, this concoction pretty much leaves me weak in the knees. Second, it is SO easy to make that it almost doesn’t seem fair. And third, it gives me a chance to show off my adorable cutting board from Vermont Creamery. But more on them later…let’s make pizza!
I don’t make things with smoked salmon that often – I’m not sure why, because whenever we have it I remember that it is tender and salty and tastes like the ocean. But I tend to like it in little bits, like the recipe for everything scrambled eggs that I posted last week, which means that whenever I buy it I tend to have leftover smoked salmon in the fridge. And while I always can and do whirl some of it into a salmon cream cheese spread, this time I decided to try it as part of a little appetizer. Meaning that once again the Southern husband got appetizers for dinner. (He didn’t seem to mind.)
Okay, here is the post where you get to hear about my summer vacation. You knew it was coming, and there is no escape. Okay, there IS an escape, but before you hit that escape key, I promise there is a delectable recipe for what I call Everything Scrambled Eggs at the end of this. If you can bear it. And if you find yourself anywhere in south central Vermont in the future, there are also a few recommendations below. Come on with me to Vermont for a minute or two, and then we’ll have eggs!
Out of all the many many many appetizer and salad-type recipes I’ve written about on my blog over the years, this one is hands-down the most dramatic, the most delicious and the easiest one of them all. It’s just plain show-off beautiful, and you can make it in about ten minutes. No kidding. Ten minutes. I wish I could take credit for inventing all this fabulousness, but I can’t…more on that later. But I did make the version up in that picture there, and you can too!