Double Salmon Spread

Author: Canadian Living

Canned and smoked salmon combine to make a flavourful spread for topping grilled whole grain baguette slices or flatbread.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2011

Ingredients

  • 2 cans sockeye salmons drained
  • 1/3 cup butter softened
  • 1 tablespoon olive oil
  • 1 pkg (85 g) smoked salmon diced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped caper
  • 1/4 teaspoon paprika

Method

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.

Nutritional facts Per 1 tbsp: about

  • Sodium 81 mg
  • Protein 3 g
  • Calories 42.0
  • Total fat 3 g
  • Potassium 39 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate trace

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Double Salmon Spread

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