250g cream cheese (1 block preferably)
150g cold smoked salmon
3 tbsp Poke Me
1 tbsp lemon juice
2 spring onions
3 tbsp cream
1 tsp Worcestershire Sauce
1 tbsp chopped capers (optional)
Bagels to toast
Bring cream cheese to room temperature or soften for 20-30 seconds in the microwave.
Add to the bowl of a mixer or use a hand mixer, and add cream. Beat for 2 minutes to lighten it slightly and incorporate the cream.
Finely chop the smoked salmon and dice the spring onions.
Add salmon to the bowl with the Poke Me, lemon juice and Worcestershire sauce. If you want some heat you could add a teaspoon of sesh oil.
Beat for 30 seconds to mix everything together.
Toast your bagels and spread a thick Schmear of the mixture on and enjoy! Sprinkle with some additional poke me if you like.
This will keep in a airtight container in the fridge for at least 3 days.
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