Instructions:

Bring cream cheese and skyr ( or yogurt) to room temperature. It will mix easier than when cold.

Separate the salmon into ⅔ and ⅓ amounts, discarding skin and any pin bones you find, leaving ⅓ of it to add in later. (114-134 g or 4-4 ½ ounces with 57-67 g or 2- 2 ¼ ounces saved.)

Process the cream cheese and skyr until smooth. Add in ⅔s of the smoked salmon, lemon zest, lemon juice, sea salt and ground black pepper. Process again until smooth. Taste and add more salt, pepper or lemon if desired.

Next add in the remaining salmon, parsley, chives and hot sauce. Pulse until just combined. You don’t want to puree all the salmon smooth, you want to have some larger pieces in the spread.

Transfer the spread to a bowl, cover with a lid or plastic wrap then chill until firmer, at least 2 hours.

When ready to eat, toast bagels to your desired level of toastiness, spread on the smoked salmon spread. Sprinkle over some flaky finishing salt, a squeeze of lemon and a sprinkling of parsley and chives.

Another tasty option is to spread some avocado on the bagel, squeeze of lemon and some salt, spread the smoked salmon spread on top of that, another squeeze of lemon, everything bagel seasoning and some of the parsley and chives. Either way is so good.

The salmon spread keeps well up to 5 days in the refrigerator.