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Salmon
Spread |
This remarkably tasty Salmon Spread is delicious on crackers or with bread sticks. Use a small, sturdy cracker that won’t break easily, and store the spread in a ceramic crock or Rubbermaid container. The type of onion you choose can have a pronounced affect on the flavor--a sweet Vidalia onion can never go wrong here! Allow the flavors to marry by preparing the basic spread first and storing it in the refrigerator for a few days; then, add your salmon and serve . . . |
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1 tin (7 ¾ oz or 250 gm) salmon, drained & flaked, skin and bones removed 8 oz cream cheese or low-fat quark cheese 2 tbls onion or shallot, grated or finely minced 1 tbls lemon juice |
1 tbls prepared horseradish 1/4 tsp cracked peppercorns 1/8 tsp coarse salt fresh dill for garnish |
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Whisk cheese, horseradish, and lemon juice with salt and pepper to a smooth consistency. Stir in onion. An electric mixer does a great job with this recipe. Allow these ingredients to marry in the refrigerator for a day or two, until the onion flavor is prominent. Then open the salmon, drain, remove skin and bones, and mix into the cheese spread using a fork. Fresh grilled or poached salmon may be substituted; salmon smoked on the grill will add a unique flavor. Store covered in a small crock or container. Keeps well. |
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