During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Having married a skilled fly fisherman, I frequently serve this favorite family treat. Smoked Salmon Spread is simple to prepare, a delight to serve and often gobbled up. This recipe can be made ahead and refrigerated for up to 48 hours. Feeds six.

Ingredients:

• 8 oz. cream cheese at room temperature
• 3-4 green onions, finely chopped
• 6 oz. smoked salmon
• 1/4 cup whipping cream
• 1 lemon
• hot sauce (optional)
• 1 tomato, chopped
• Party crackers such as Bremner Wafers, water crackers or Terra potato crisps

Directions:

Gently mix cream cheese and whipping cream in bowl. Stir in chopped green onion and dash hot pepper sauce. Gently shred the smoked salmon with finger tips and fold into mixture. Cut lemon in half and gently squeeze 1 tsp. of juice over spread. Serve on attractive platter with crackers. Top spread with tomato garnish.

Coming tomorrow: Luxurious Lobster Bisque