{"id":15572,"date":"2016-06-22T10:00:00","date_gmt":"2016-06-22T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15572"},"modified":"2021-11-17T19:08:21","modified_gmt":"2021-11-17T19:08:21","slug":"lemon-tarragon-smoked-salmon-spread","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/lemon-tarragon-smoked-salmon-spread\/","title":{"rendered":"Lemon Tarragon Smoked Salmon Spread"},"content":{"rendered":"<p>From Whole Foods Market<\/p>\n<p>&nbsp;<\/p>\n<p>Serves 8<\/p>\n<p>Start off any get-together deliciously with this simple smoked salmon spread that will have everyone asking for the recipe. Make it up to two days ahead and serve with water crackers or matzos.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/lemon_tarragon_salmon_spread.jpg\" width=\"356\" height=\"224\" \/><\/h4>\n<p>1 (4-ounce) package\u00a0 Sliced Smoked Salmon<br \/>\n1 (8-ounce) package neufch\u00e2tel cheese<br \/>\n1 tablespoon freshly grated horseradish<br \/>\n2 tablespoons chopped fresh tarragon leaves<br \/>\n1\/8 teaspoon sea salt<br \/>\n4 teaspoons lemon juice<br \/>\n1\/4 teaspoon grated lemon zest<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Pulse salmon in the food processor until chopped. Transfer to a medium bowl. Add neufch\u00e2tel, horseradish, tarragon, salt and lemon juice and zest to the same bowl of the food processor and process until smooth. Stir neufch\u00e2tel mixture into chopped salmon until well combined. Cover securely and refrigerate until ready to serve.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Whole Foods Market &nbsp; Serves 8 Start off any get-together deliciously with this simple smoked salmon spread that will have everyone asking for the recipe. Make it up to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23431,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[56,2461,237,211,2597],"class_list":["post-15572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-fish","tag-recipes","tag-salmon","tag-seafood","tag-tarragon"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15572"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15572\/revisions"}],"predecessor-version":[{"id":15664,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15572\/revisions\/15664"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23431"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}