Salmon And Black-eyed Pea Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the Food Section of the Times, a delicious canned salmon and black eye pea spread. Good on toasted bread, celery sticks or you can even make a sandwich with it. Ingredients:
1 (15-ounce) can black-eyed peas, drained and rinsed |
6- to 7-ounce can salmon, picked over for bones and skin |
3 tablespoons lemon juice |
1 1/2 teaspoons hot sauce (more or less to taste) |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon cumin |
2 tablespoons extra-virgin olive oil |
2 tablespoons sour cream |
1/4 cup finely chopped red onion |
1/4 cup finely chopped fresh flat-leaf parsley |
1/2 cup finely chopped celery |
1/4 cup finely chopped kalamata olives |
Directions:
1. In a food processor, combine the black-eyed peas, salmon, lemon juice, hot sauce, salt, pepper and cumin.
2. With the processor running, add the oil and process until smooth, about 1 to 2 minutes.
3. Scrape down sides of the bowl, then add the sour cream and pulse to combine.
4. Add the red onion and parsley and pulse to just combine. Transfer to a bowl, then mix in the celery and olives.
5. Makes 6 servings (about 2 cups).
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