Cocktail Party Season!

One of my favorite things about warmer weather is entertaining outside. Whether it’s throwing a couple of steaks or chicken breasts on the grill on a weeknight, or an all out backyard soiree, eating al fresco seems to make things a bit more special. In the past couple of months, we’ve hosted a couple of small cocktail parties at our house during the week, and it’s been a blast. One of my favorite parts about cocktail parties (whether hosted indoors or out) is putting together a simple spread of bite sized food with a little something for everyone. I always put out a couple of cheeses with crackers, a cured or dried meat, nuts, crudités, a bowl of marinated olives and a couple of spreads or dips. Most of the components are pre-made, so throwing together a great looking appetizer table is easy, and really only requires a little arranging and tweaking. Time permitting, I like to put out at least two “from scratch” elements to add a little personal flavor to the scene, and it’s even more enjoyable if you encourage guests to bring a snack to share.

In warmer weather, my go to choices are most often seafood based, as it is satisfying without weighing you down, and pairs well with summer white wines, lighter beers and clear spirits. For a while now I have been making a smoked salmon spread that has made appearances at cocktail and porch parties from Annapolis to Maine. It is very simple to pull together, and is great when served with cucumber slices, water crackers or pumpernickel toast. I’ve also used this as a stuffing for hollowed out peproncini- the kick of the pepper plays well off of the coolness of the spread. I would recommend making the spread in advance, so the flavors have time to come together while chilling overnight.

If you end up with any leftover (a rarity!) it is also great with toasted bagels in the morning. I have rarely actually given the recipe out for the spread, but I think it’s time to bite the bullet and share, so long as I get credit at your next porch party! ;-)


Smoked Salmon Party Spread

-16oz Package regular cream cheese- room temp
-16oz Package whipped cream cheese
-2 to 3 Tblspns sour cream/mayo/plain yogurt (optional)
-16oz Wild caught smoked salmon (I usually use the pre sliced Scottish style in the cryovac’d package for easy preparation)
-8oz. Capers, chopped fine, brining liquid reserved
-1/2 to 1/4 Red onion, minced fine
-Good bunch of fresh dill, minced (adjust to suit personal taste)
-Juice from ¼ lemon
-Sea salt & fresh cracked pepper
-Couple shakes of hot sauce (optional)

In a good size bowl, combine first three ingredients and mix until well blended. Remove salmon from packaging, mince finely and add into cream cheese mixture. Add in capers, onion, dill and lemon juice, and mix until well combined. If spread is a bit thick, add in a small amount of brining liquid from capers to loosen and mix well. Season with salt, pepper and hot sauce to taste. Cover well with plastic wrap and refrigerate overnight. Remove from refrigerator an hour or so before serving to let soften a bit.