Smoked Salmon, Horseradish and Mascarpone Spread
9 oz. smoked salmon
6 oz. mascarpone
1 Tbsp. fresh lemon juice
1 tsp. prepared horseradish, or more to taste
Freshly ground pepper
Pinch of smoked paprika, for garnishing
Prepare ahead: The spread can be refrigerated for up to one day. Add the garnishes when ready to serve.
Place the smoked salmon in a food processor and add the cheese, lemon juice, and horseradish. Pulse until smooth. Season with pepper and more horseradish if you wish. Cover and refrigerate until chilled, at least 1 hour and up to 24 hours.
Transfer to a serving bowl and sprinkle with paprika.
Artichoke, Spinach and Scallion Dip
1 14-oz. can artichoke hearts, drained
3 scallions, white and green parts, coarsely chopped
1 garlic clove, halved
1/4 cup mayonnaise
4 oz. baby spinach, coarsely chopped
Salt, to taste
Chipotle powder, to taste
The dip can be made up to 24 hours in advance, covered with plastic wrap, and chilled until ready to serve.
Place the artichokes, scallions, garlic, spinach and mayonnaise in a food processor or blender and process to form a smooth purèe.
Season to taste with salt and chipotle powder, then spoon into a serving bowl, cover, and refrigerate until ready to serve.
Herbed Goat Cheese Spread
5 oz. goat cheese
3 Tbsp. crème fraiche
1 Tbsp. chopped Italian flat leaf parsley
2 Tbsp. sun dried tomatoes in oil, finely chopped
1 tsp. chopped fresh thyme
1 tsp. finely chopped chives, plus more to garnish
1 garlic clove, minced
Freshly ground black pepper
The spread can be prepared up to three days ahead, covered and refrigerated.
Mash the goat cheese and crème fraiche together in a bowl with a rubber spatula until smooth.
Add the parsley, sun-dried tomato, thyme, chives, garlic, and season with black pepper and mix until well combined.
Transfer to a serving bowl. Cover and refrigerate. Remove the bowl from the refrigerator 1 hour before serving. Garnish the spread with chives and serve.