This simple potted spread takes only a few minutes to put together, yet looks as impressive as it tastes. Instead of using a microwave, you can also cook the salmon in a little oil in a skillet over medium heat.
- Portion size 2 servings
- Credits : Canadian Living Magazine: December 2011
- 8 oz skinless salmon fillets
- 1 pinch salt
- 1/3 cup butter melted and cooled
- 2 tablespoons olive oil
- 3 tablespoons finely chopped green onions
- 2 tablespoons finely chopped capers
- 4 teaspoons chopped fresh parsley
- 4 teaspoons lemon juice
- 6 oz smoked trout skinned
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
Garlic Chips and Crostini:
- 1/3 cup olive oil
- 4 cloves garlic thinly sliced
- 1 baguette thinly sliced
MethodGarlic Chips and Crostini: In small saucepan, heat oil over medium-low heat; fry garlic until golden and crisp, about 3 minutes. Remove with slotted spoon to paper towel–lined plate.
Brush 1 side of baguette slices with oil from pan; place on baking sheet. Bake in 350°F (180°C) oven, turning once, until golden, about 10 minutes. (Make-ahead: Store in airtight container for up to 4 days.)
Sprinkle salmon with salt; microwave on high until fish flakes easily when tested with fork, about 2 minutes. Pat dry with paper towel.
In bowl, stir butter with oil; stir in green onion, capers, parsley and lemon juice. Flake salmon and trout; stir into butter mixture along with pepper and paprika.
Scrape into serving dish; cover and chill for 30 minutes. (Make-ahead: Refrigerate for up to 2 days; let stand at room temperature for 30 minutes before serving.) Serve on crostini topped with garlic chips.
Nutritional facts Per 1 tbsp: about
- Sodium 193 mg
- Protein 4 g
- Calories 91.0
- Total fat 6 g
- Potassium 69 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0