I used to eat smoked salmon plain on crackers. Then I started putting some cream cheese on the cracker first. And, one day I had some quick-pickled onions on hand so I threw that on top too. It turns out to be one happy trio. Lately, I have been mixing them all together and serving it as an hors d’oeuvres or on toast for breakfast.
To make a quick-pickled onion, slice the onion. Then pour boiling water over it and let it sit for a minute. Drain the water and cool the onions in the fridge. Add some salt, vinegar and a pinch of sugar. Toss. Simple, crunchy acidity to add some nice balance.
To make the spread, chop up some smoked salmon and some pickled onion. Add some cream cheese and mix together with a fork. You can use a food processor, but why bother with all the cleaning involved.
The proportions don’t really matter … It all depends on how smoky, fishy, creamy and acidic you want it to be.