Potted Wasabi and Ginger Cream Cheese
This delicious spread takes just five minutes to make.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 59 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 18 mg |
| sodium | 61 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 6% |
| folate | 1% |
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1-1/2 tsp (7 mL) wasabi powder
1-1/2 tsp (7 mL) water
1 oz (30 g) smoked salmon, chopped
1 pkg (250 g) cream cheese, cubed and softened
1/4 cup (50 mL) drained sushi ginger
Preparation:
In bowl, stir wasabi powder with water; let stand for 5 minutes. Stir in salmon. Add cheese; mash until smooth. Pack into terrine or jar. (Make-ahead: Cover and refrigerate for up to 3 days.) Pat ginger dry; garnish cheese.
Additional Information
Source
Canadian Living Magazine: December 2005
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