Smoked Salmon Spread
This is tasty mounded on baguette slices, endive spears or cucumber squares.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 22 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 3 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
-
6 oz (175 g) smoked salmon
1 stalk celery heart
1/2 cup (125 mL) each light sour cream and light mayonnaise
3 tbsp (50 mL) finely chopped fresh chives or green onions
1 tbsp (15 mL) minced fresh dill (or 1/2 tsp/2 mL dried dillweed)
1/2 tsp (2 mL) finely grated lemon rind
1 tsp (5 mL) lemon juice
Pinch salt
Dash hot pepper sauce
Preparation:
Finely chop salmon and celery; place in bowl. Add sour cream, mayonnaise, chives, dill, lemon rind and juice, salt and hot pepper sauce; mix well. (Make-ahead: Cover and refrigerate for up to 2 days.)
Source
Canadian Living Magazine: December 2004
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