Smoked Salmon Spread

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Smoked Salmon Spread

This recipe is from the Cooking with/for Disabilities course in the eCGI

This is very good with french bread or crackers as a party dip, and makes delicious sandwiches when served on toasted bread with tomato and lettuce.

• 8 oz smoked salmon
  
• 6 oz softened fat free cream cheese
  
• 1/3 c sour cream
  
• 2 T minced fresh chives
  
• 1 T dill (dried) /2 tbsp if fresh
  
• 2 T fresh lemon juice
  
• 1 tsp Worcestershire sauce
  
• 1/4 tsp lemon pepper (to taste)
  
• 1/4 tsp garlic powder (to taste)
  

Remove skin from salmon and discard, then break up salmon into several pieces. Put all ingredients into food processor. Quick Pulse, several times, on medium setting until throughly creamed, about 30 seconds total. Spoon into serving dish and chill for at least an hour; up to three days before serving.

*note: the garlic powder gives an easy and creamier result than fresh garlic, unless you want to take the time to roast it and add it as a paste.

Keywords: Side, Fish, Healthy Choices, eGCI

( RG997 )