Smoked Salmon with Spruce Tips, Garlic Scapes and Chevre

Serves 6 as an appetizer

8 oz (225 g) soft fresh goat cheese, room temperature

4 oz (110 g) cream cheese, room temperature

3 Tbsp (45 mL) minced spruce tips

1 garlic clove, crushed

1 French bread baguette, sliced or 1 loaf sour dough bread, sliced and toasted

8 oz (225 g) smoked salmon, thinly sliced

½ sliced red onion, thinly sliced (optional)

2 Tbsp (15 mL) capers (optional)

2 pickled garlic scapes


1) Combine goat cheese, cream cheese, spruce tips and garlic in medium bowl. Stir with a fork until well blended. Wrap cheese in plastic and refrigerate overnight (or at least for a couple of hours.) * (Can be prepared 2 days ahead. Keep refrigerated.)

2) Remove plastic wrap from cheese, and set on a plate with baguette, next to a platter of thinly sliced smoked salmon (topped with thinly sliced red onions and capers, if that appeals to you) and garlic scapes. Serve.


If your chives have gone to seed, break up one of the beautiful purple flowerheads and sprinkle that overtop.

* It always annoys me when I am told to refrigerate something overnight. That means I’d have to, uh, plan ahead? I skip the “refrigerate overnight” part and make mine right away and eat it, and it tastes fine. More than just fine. Delicious.