Smoked Salmon, Fromage Blanc and Caper Spread
Website
Source URL: cooking.nytimes.com
Cuisine: North American
Course: Spreads
Reviews
1 reviews,
average rating 4.0 / 5
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This was quite good the day it was made; it was immensely better after spending the night in the fridge. I went with Greek yogurt and a bunch of scallions in the mix rather than fromage blanc and fennel. I loved the look of the spread with the flecks of green from the scallions.