RICHMOND, Va - Virginia This Morning resident foodie Shayne Rogers whipped up a quick and easy salmon spread with an apricot glaze. This recipe is a fast and delicious appetizer perfect for a Springtime party.
1 15 oz can Red Sockeye Salmon, drained and any large bones picked
1 8 oz block of cream cheese, at room temp
2 T capers, chopped
1 T fresh dill
Zest of small lemon
1 t fresh ground pepper
½ c apricot jam
1 T sherry
Mix Salmon, cream cheese, capers, dill, zest and pepper in food processor until uniformly mixed. Scoop into a small serving bowl and chill for an hour or more. Warm apricot jelly in microwave or on stove until pourable. Stir in sherry and pour over top of chilled salmon spread and chill 1 more hour. Serve with crackers or sliced French bread.
