|Smokey Salmon Spread on buttery Town House Crackers|
Smokey Salmon Spread
1 15 oz can of Salmon
1/2 cup Sour Cream
4 oz or 1/2 block of Philadelphia Cream Cheese
1 tbsp Lemon Juice
1 tbsp of dried minced onion
1 tsp of Chef Dave's Homemade Sweet & Sassy Smokehouse Rub
Let cream cheese stand at room temperature for about 20 minutes to soften. Put all the ingredients in a Kitchen Aid or stand mixer to incorporate to the desired texture. Use a spatula and scrap from mixing bowl into an air-tight container. Refrigerate for at least 15 minutes to allow flavors to blend. Serve on Town House Crackers or bagels for a delicious breakfast treat.
|Smokey Salmon Spread served on Town House and Focaccia Rosemary & Olive Oil Crackers|
Wine O' Clock: Cordon Negro Brut Sparkling Wine
Champagne isn't the only sparking wine you should have during the holidays! I added a few black seedless grapes to the presentation and paired my Salmon Spread with a cava from Spain. Aged up to 18 months in a cave, (hence the name "cava") this white Brut is fermented right in the bottle. Previously called Spanish Champagne, only those produced in the traditional champenoise method may be labeled "cava". Absolutely delicious bubbly that can hold it's own with smokey, spicy dishes while complimenting most foods. Bon Appetit ranks sparkling wines from Spain's Cava selection as very desirable and definitely worth trying. Hailing from Sant Sadurni D'Anoia, Spain and imported by Freixenet of Sonoma CA, this is a lovely sparking wine which is crisp. clean and well balanced. Medium-bodied with a distinct palate of apple, pear and citrus flavors with a moderately long finish and a crisp hint of ginger. Excellent!
|Cordon Negro Brut Cava Sparking Wine|