Here’s a great way to use a small amount of smoked salmon to good advantage. Fresh herbs and lemon brighten the taste, and the cream cheese acts as a medium to carry the rich flavors. I love to serve this spread on toasted pumpernickel bread, atop tiny baked fingerling or new potatoes as an hors d’oueuvre, or as an open-faced sandwich with thin cucumber slices and watercress.

Ingredients

　　8 ounces cream cheese, softened at room temperature

　　1/4 cup sour cream

　　1 teaspoon grated lemon zest

　　1-2 tablespoons fresh lemon juice

　　2 tablespoons snipped fresh chives

　　1 tablespoon minced fresh dill or tarragon, or both

　　2 ounces smoked salmon, finely diced (about 1/4 cup)

　　Salt and pepper

　　Hot sauce

　　Use a wooden spoon or spatula to blend cream cheese with the sour cream, lemon zest and juice, herbs, and salmon. Alternatively, place the cream cheese in a food processor and process for 1 minute to soften, then add the remaining ingredients and puree. Season to taste with salt, pepper, and hot sauce. This spread is best if prepared at least an hour before serving, to let the flavors meld.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.