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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Mount Ashland Inn, Ashland Oregon. At the Mount Ashland Inn they use jars of home-smoked salmon in this horseradish-spiked spread. Use your favorite hot-smoked salmon for this easy-to-prepare appetizer. Serve with breads and crackers or with fresh vegetables. From The Best Northwest Places Cookbook (Volume 1). Ingredients:
8 ounces hot-smoked salmon, skin and bones removed |
8 ounces cream cheese, softened |
2 tablespoons minced sweet onions |
1 tablespoon milk |
1 tablespoon prepared horseradish |
salt & freshly ground black pepper |
1/3 cup slivered almonds |
Directions:
1. PREHEAT THE OVEN to 375°F.
2. STIR TOGETHER the smoked salmon, cream cheese, onion, milk, and horseradish in a medium bowl.
3. Add salt and pepper to taste.
4. When well blended, put the mixture in a small baking dish, preferably one suitable for serving.
5. Sprinkle the almonds on top and bake until the mixture is bubbly and the almonds are lightly browned, 12 to 15 minutes.
6. Serve warm with crackers, bread slices, or vegetables.
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