Smoked Salmon Layered Spread

8 ounces cream cheese

4 ounces fresh goat cheese

4 tablespoons prepared horseradish

1 tablespoon finely grated lemon zest

1 pound hot-smoked salmon, skin removed, flaked, divided into thirds

⅓ cup finely chopped red onion

½ cup drained capers, chopped and dried with paper towel

3 tablespoons finely chopped chives or green onions

Bagel chips, pita chips or pumpernickel bread

Line a 6-inch-wide bowl or container with plastic wrap, pressing it along the bottom and up the sides, leaving at least 4-inches hanging over the edge. (Container should also be at least 5 inches deep.)

Combine cream cheese, goat cheese, horseradish, and lemon zest until well combined and creamy.

Press one-third of smoked salmon into an even layer across the bottom of mold. Spread one-third of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula. Top with red onion, spreading to form an even layer and pressing down lightly into cream cheese mixture

Top with one-third of remaining salmon, making an even layer, followed by one-third of cream cheese mixture.

Top with remaining salmon, followed by capers and remaining cream cheese mixture, smoothing with spatula.

Fold extra plastic wrap over the top of the bowl, pressing gently to slightly compact spread and chill at least 1 hour to allow spread to set and flavors to meld.

When ready to serve, uncover and carefully invert onto a plate. Carefully, peel away plastic, top with chives or green onions. Serve with bagel chips, pumpernickel bread, or pita chips.

This is best if made one day ahead.

Serves 12

Penny Kazmier