Smoked Salmon Spread

This recipe is included in the New Roadhouse Recipes book and is from the Sheep Mountain Lodge, Mile A 113.5 Glenn Highway.

Smoked Salmon Spread An excellent spread for fresh-baked French bread or even spread thinly with lettuce and tomato on sandwich bread for sack lunches on a long day's hike. The cayenne pepper and garlic powder give the spread a bit of a kick.

18 ounces cream cheese, softened to room temperature 1/2 filet of smoked salmon, de-boned 1/4 tsp cayenne pepper 1/2 tsp garlic powder 1 tsp dried parsley 1 tsp dill weed dried parsley to garnish Parmesan cheese ot garnish

Blend all ingredients in food processor to desired consistency and chill. For a chunkier version, mix half of the salmon in with a spoon after all other ingredients have been blended.

Garnish with parsley flakes and fresh grated Parmesan cheese. Serve with sliced French baguette.

For special events, place spread in a metal fish mold (lined with plastic wrap) before refrigerating.

Serves about 10.

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