Prep 6 hrs
Cook 0 mins
Serve this wonderful spread on top of Ritz crackers, I serve this on small oven-baked crispy crostini, that has been brushed with garlic butter before baking....the crostini can be baked even a day ahead, you can even use small dried bagel rounds. This makes approximately 2 cups, but you can easily double the recipe to serve a big crowd. Plan ahead the mixture has to chill for a minimum of 6 hours or up to 24 hours before serving. If you have any leftover spread, it will freeze well.
- 6 -7 ounces cooked flaked salmon, about 1 1/2 cups (you can use canned well-drained or leftover poached or baked salmon)
- 4 ounces cream cheese, package (half an 8-ounce)
- 1 tablespoon lemon juice
- 1 tablespoon white horseradish
- 4 ounces smoked salmon
- 2 tablespoons chopped fresh dill (or use 1/2 teaspooon dried, or to taste)
- salt and pepper
- In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
- Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
- Season with salt and pepper to taste.
- Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
I made this and omitted the smoked salmon.....delish! I will make this again!
Wanted a nice salmon spread for a party, and even though my guests ate some of it, it wasn't a hit. I think that the addition of the smoked salmon made it too "fishy" tasting (I hate it when someone says fish is too "fishy") and maybe the horseradish, dill, and lemon could have been increased to compensate. I will "doctor up" the leftovers and see if that pleases my tastebuds. If it does, I will repost and let you know the outcome.