Smoked Salmon, Fromage Blanc and Caper Spread

Page: cooking.nytimes.com/recipes/8497-smoked-salmon-fromage-blanc-and-caper-spread

Cuisine: North American | Course Type: Spreads

(1 review)

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Recipe Review

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.

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