Smoked Salmon Spread
Verified by stevemur
|1/2 cupCauliflower; chopped|
|1/4 cupdill pickle; chopped fine|
|1 sprigfresh parsley|
|1/4 mediumwhite onion; chopped|
|1 Cupcelery; chopped|
|8 ouncessmoked salmon|
|1 teaspoonDill weed|
|1/8 teaspoonWhite pepper|
|1/4 teaspoonDijon mustard|
|4 ouncesCream cheese; fat free|
|1 teaspoonLemon juice|
|1/4 teaspoonCayenne; to taste|
Smoked Salmon Spread Preparation
In food processor, chop (do not puree) the cauliflower, pickle, parsley, onion and celery. Next drain the salmon in a colander and discard the liquid. Place in bowl. In food processor, flake the salmon then add to the bowl. Mix well with remaining ingredients.
If you have "beet horseradish" on hand using that will give the spread a nice pink color.
For a more "intense" salmon taste leave out the cream cheese. You can put a small amount of spread over cream cheese on a bagel for a delicious sandwich.
For a heartier meal, serve on bagels spread with cream cheese. For canapes, spread on petite rye and garnish with a green olive slice.
Adapted from recipe by Taku Salmon Smokeries, Juneau, AK
Each (app. 1oz) serving contains an estimated:
Cals: 22, FatCals: 4, TotFat: 1g
SatFat: 0g, PolyFat: 0g, MonoFat: 1g
Chol: 3mg, Na: 137mg, K: 53mg
TotCarbs: 2g, Fiber: 1g, Sugars: 0g
NetCarbs: 1g, Prot: 3g
We make this with salmon filets that I smoke out on the patio.
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