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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Turn canned red salmon into an elegant appetizer with the help of smoked salmon, cream cheese, and fresh dill. Serve Salmon and Dill Spread atop endive leaves for a striking presentation. Ingredients:
1 14.75-oz. can red salmon, drained, skin and bones removed |
8 ounces reduced-fat cream cheese, at room temperature |
1 1/2 tablespoons lemon juice |
1 teaspoon finely grated lemon zest |
2 ounces smoked salmon, chopped (about 1/2 cup) |
2 tablespoons chopped fresh dill |
salt and pepper |
3 heads endive |
Directions:
1. In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down sides of work bowl a few times. Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper.
2. Transfer mixture to a bowl, cover and chill for at least 2 hours, or up to 2 days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping Tbsp. spread onto wide end of each leaf. Serve right away, or cover and chill for up to 6 hours. Garnish with dill sprigs, if desired.
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