Double Salmon Spread
19 people added this to their Recipe Box
This recipe makes 33 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp: about | - |
| cal | 4242 cal |
| pro | 3 g3g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 00 carb |
| fibre | 0 g0g fibre |
| chol | 10 mg10mg chol |
| sodium | 81 mg81mg sodium |
| potassium | 39 mg39mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 11 iron |
| vit A | 22 vit A |
| vit C | 22 vit C |
Canned and smoked salmon combine to make a flavourful spread for topping grilled whole grain baguette slices or flatbread.
Ingredients
- 2 cans (213 g each) sockeye salmon , drained2 cans (213 g each) sockeye salmon, drained
- 1/3 cup butter , softened1/3 cup butter, softened
- 1 tbsp olive oil 1 tbsp olive oil
- 1 pkg (85 g) smoked salmon , diced1 pkg (85 g) smoked salmon, diced
- 2 tbsp chopped fresh chives 2 tbsp chopped fresh chives
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 tbsp chopped capers 1 tbsp chopped capers
- 1/4 tsp paprika 1/4 tsp paprika
Preparation
Remove and discard skin and bones from canned salmon; place in large bowl and flake with fork.
In small bowl and using fork, mash butter with oil until smooth; fold into salmon.
Fold in smoked salmon, chives, lemon juice, capers and paprika. Cover and refrigerate for 1 hour or up to 24 hours.
In small bowl and using fork, mash butter with oil until smooth; fold into salmon.
Fold in smoked salmon, chives, lemon juice, capers and paprika. Cover and refrigerate for 1 hour or up to 24 hours.
Source : Canadian Living Magazine: August 2011
- Keywords : Summer; Appetizers; Salmon; Butter; Lemons; Capers; 100 calories;
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