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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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 24|
|Calories from Fat: 32 (53%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 20.3mg||6 %|
|Sodium 53.9mg||2 %|
|Potassium 113.2mg||3 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 60
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