Smoked Salmon Spread

I totally forgot I had this recipe and used to make it all the time.  But then, somehow, it got lost and only came to mind this weekend when I decided I did not want a mayonnaise based salmon appetizer.  This recipe was originally supplied on an index card from a fish monger I used to regularly visit about fifteen years ago.  They would smoke their salmon in-house, and this spread was their creation.

I have refined the original recipe with the addition of chives and capers, the latter of which I think adds a fresh, salty finish to the bright flavors of lemon, caraway and Dijon mustard. Get the kind of salmon that is a chunk of salmon filet, not the "lox" variety of salmon that is thinly sliced. You also need roasted red bell pepper, the kind you buy in a jar.  Make sure the roasted pepper has been stored in brine, not olive oil. If you can't find the roasted red bell pepper, then jarred pimentos can be easily substituted.

Ingredients

1/2 pound smoked salmon
2 tbsp caraway seeds
6 tbsp fresh chopped or 3 tbsp dried parsley
6 tbsp fresh chopped or 3 tbsp dried chives
4 tbsp Dijon mustard (like, Grey Poupon)
1 small shallot, finely minced
3 tbsp lemon juice
1 chopped roasted red bell pepper (about 4-5 tbsp)
3 tbsp capers, drained

The Recipe

Place the caraway seeds in a spice grinder (I use an electronic coffee grinder that is exclusively for spices, never coffee beans).  Grind the seeds to a powder.

Add all the ingredients except the capers, breaking up the salmon into chunks as you add it to the bowl.  Then using two forks, masticate the salmon by shredding it into the mixture.  When all the ingredients are well combined and you have no more large chunks of salmon, cover the mixture and place in the refrigerator for at least an hour.  This is particularly important if you used dried herbs as it allows the herbs to reconstitute but even if you used fresh herbs, you want the flavors to amalgamate.

Just before serving, fold the capers into the mixture being careful not to mash them.  Serve the mixture along side crackers, pita chips, lavosh or similar.  This dish goes great as a hearty appetizers served along side ice cold shots of Tito's Vodka.