I admit, I love to eat seafood throughout the year. But during the holidays I tend to not eat as much.

I know. I know.

You see, I feel like Christmas is a time to indulge in all the other foods. For instance last night we ate prime rib when I could have easily pan-seared scallops or baked swordfish fillets. (Although tonight we’ll eat Alaskan king crab for our annual tradition, we just don’t eat as much seafood as I’d like throughout the holiday season.) I write this knowing I am privileged. I realize not everyone can afford to eat what they want, when they want.

That’s why I thought to make this Spicy Pimento Cheese and Smoked Salmon recipe.

It’s easy to make, affordable and amazeballs!

So. Christmas day, while you serve all the comfort foods of the holiday-sausage balls, pulled beef sliders, turkey, ham, caesar salad, oatmeal cranberry cookies, Bourbon Ball martinis (okay this is my 2014 holiday cocktail-see photo at bottom), you can get your seafood fix on with this traditional Southern spread.

Because spread it you will want.

Appetite required.

Spicy Pimento Cheese and Smoked Salmon

6 ounces cream cheese, at room temperature

2/3 cup light mayonnaise, plus two tablespoons

1 shallot, grated

1 pound sharp white cheddar cheese, grated

1 (5 ounce) jar chopped pimento, drained

1/2 (5 ounce) can diced jalapeno, drained

Dash cayenne pepper

Dash kosher salt

Dash fresh ground black pepper

4 ounces smoked salmon, shredded, but chunky

White bread, sliced

Cook’s note: Make ahead one day, cover and refrigerate. Bring to room temperature before serving. I used Alaska smoked salmon for this recipe. Whatever smoked salmon you buy, please buy responsibly. Enjoy this traditional Southern favorite anytime of year.

1. Add softened cream cheese, mayonnaise and shallot in a large bowl. Beat with medium hand mixer on medium speed until creamy, about 2 to 3 minutes.
2. Add cheddar cheese, pimento, jalapeno, cayenne, salt and black pepper. Stir well with a wooden spoon.
3. Add shredded salmon and stir, careful not to break up the chunks of salmon. Plop a spoonful on sliced white bread. Add a fresh crank of black pepper if desired.