Smoked Salmon Schmear

Scmear is German for spread and makes this simple dish sound fancier than it is.  A food processor is a must for this recipe which always gets rave reviews.

8 oz. organic cream cheese, slightly softened

1-3 oz. grilled, smoked or sushi-grade raw salmon

1-4 T fresh sauerkraut (optional)

Sea salt and pepper to taste

Dash of cayenne or pepper sauce (optional)

Blend all ingredients in the food processor until smooth.  Taste and adjust seasonings if necessary.  Serve with raw veggies and flax crackers for Advanced Plan. Try it with Mary’s Gone Crackers for core plan.  I have enjoyed it on a Maximized Living Healthful Bun as a sandwich.  Yum!  Check out Kim Roberto’s blog for the Healthful Bun recipe. The address is smartmeals.wordpress.com.  

A note about the salmon: Use wild-caught salmon from deep cold waters of Pacific or specifically from Alaska to minimize mercury exposure.  If you live in the Atlanta area, Dekalb Farmer’s Market makes their own smoked salmon that is minimally processed with salt, pepper, and bay leaves only.  It is what I use in my schmear.

A note about sauerkraut:  This is an option I use because I’m always trying to figure out ways to “sneak” fermented vegetables with live cultures (probiotics) into my loved-ones.  No one ever notices them in a schmear.  I will be posting my recipe for making a yummy fresh sauerkraut full of live beneficial bacteria soon.  If you don’t want to go through the trouble and would still like to employ live cultures in your version of this recipe, Bubbies is a brand available in most natural markets.  Look for it in the refrigerated section.