If you love salmon, you will love this spread! This is a simple spread to whip up and serve with crackers. I think it would also be excellent as a sandwich spread or on bagels. Great to use up leftover grilled salmon, also!
- Salmon. This salmon came from All Fresh Seafood (which I highly recommend!)
- Philly. Love my Philly!!
- Sour cream
- Lemon Juice
- Mezzetta Capers
- Dried chives
Poach the salmon in water over medium heat on the stove until the salmon is cooked. We normally eat salmon at about medium temperature, but for this application I like to cook it until done (it flakes better).
Mash up half the salmon with the sour cream and cream cheese. This is easier if you microwave the cream cheese for about 30 seconds.
Add the remaining ingredients and mix. I like to leave half of the salmon un-mashed for some texture. Adjust the seasoning with salt. Chill for at least one hour in the refrigerator.
Serve with crackers, on bagels, with toast points, or just eat it by the spoonful.
If you like this recipe you will also like:
- 1 pound Salmon
- 8 ounces cream cheese
- 1 cup sour cream
- 4 tablespoons capers
- 1 tablespoon lemon juice
- 1 teaspoon dill
- 1 teaspoon dried chives
- Salt to taste
- Poach salmon in water over medium heat on stove until cooked. Mix cream cheese and sour cream. Add half the salmon and mash it into the mix. Break the rest of the salmon up into larger chunks and mix in. Add lemon juice, capers, dill and chives and mix. Salt to taste.