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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This recipe comes from my cousin Carolyn. It is soooooo tasty! Simple to make. I usually double this recipe if I am having a crowd. It always gets eaten and stores well in fridge for several days. Ingredients:
1 (8 ounce) package philadelphia cream cheese |
1 (7 1/2 ounce) can sockeye salmon, drained and cleaned |
1 tablespoon green onion |
1 tablespoon lemon juice |
1/4-1/2 teaspoon tabasco sauce |
1/4-1/2 teaspoon worcestershire sauce |
2 (40 g) packages siljans mini croustade shells |
Directions:
1. Soften cream cheese and mix till smooth with electric mixer.
2. Add the salmon, lemon juice, Tabasco and Worcestershire.
3. Beat slowly with mixer till well blended.
4. Add the green onion and mix in with spoon.
5. Refrigerate.
6. Take out of fridge one hour before serving.
7. Fill Siljans with the salmon mixture.
8. Serve immediately; if they sit the Siljans go soggy.
9. You can also use this as a spread on crackers.
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