Blistered Padron Pepper Salmon Cream Cheese

This Blistered Padron Pepper Salmon Cream Cheese is the perfect schmear for your bagels, a little bit spicy, a little bit fishy and a whole lot of creamy!

This recipe was created when I had several blistered Padron peppers leftover after a snacky lunch and some cooked salmon leftover from dinner the night before. 

Making a schmear for bagels probably wouldn’t have occurred to me but I had just come across bagels in my nearby supermarket (in the Channel Islands, no less) that claimed to be the real deal. Boiled then baked for that genuine New York chewiness. You know I had to buy a bag if only to say, nope, these are not good; at least I tried.

I don’t know if it’s that I’d been overseas for too many months or if the bagels were really boiled then baked but they were pretty good! And they were excellent with this schmear. 

I am sharing this recipe today because it would be perfect for an Easter weekend brunch and it is better made ahead so the ingredients have time to meld. 

Blistered Padron Pepper Salmon Cream Cheese

I give the amounts I used below but you can use them as a guideline. Have a few more peppers or a little less salmon? The combo will still be delicious. Likewise, this recipe is easily doubled or trebled. 

Ingredients

2 1/2 oz or 70g blistered Padron peppers (I used about 7)

4 1/2 oz or 126g cream cheese

2 1/2 oz or 70g cooked salmon (Mine was pan-fried)

Fine sea salt to taste

Method

Sear the peppers in a hot nonstick skillet until they are blistered. Toss or stir frequently. (This was all the peppers I blistered as part of our snacky lunch. As above in the ingredient list, I used seven for this recipe.) Set aside to cool. 

Put the cream cheese in a bowl and leave to come to room temperature. 

Remove any bones or skin from the salmon and break it into flakes with your clean hands.

Remove the stems and chop the Padron peppers well. 

Add them to the cream cheese and stir until well combined. 

Fold the salmon into the peppery cream cheese.

Add a sprinkle of salt, if needed.

Serve with fresh bagels. Or with crackers. If you don't eat it with a spoon. 

Enjoy! 

Happy Easter to all who celebrate! It’s Sunday FunDay and today we are sharing recipes for Easter that can be made ahead. Many thanks to our host, Wendy from A Day in the Life on the Farm. Check out the links below. 

• Apple Crisp Sweet Strata from A Messy Kitchen
• Asian Pear Slaw from Karen's Kitchen Stories
• Blistered Padron Pepper Salmon Cream Cheese from Food Lust People Love
• Cauliflower Mac and Cheese from A Day in the Life on the Farm
• Cinnamon Sugar Pretzels from Amy's Cooking Adventures
• Lime Pound Cake from Making Miracles
• Pork Tikka Masala from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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