Salmon Spread
1 can (14.75 oz) pink salmon with bones, drained and flaked
3 T. finely chopped red onions
2 T. chopped, fresh dill weed (or 1/4 tsp. dried dill weed)
1 T. Dijon mustard
2 T. Capers
Crisp crackers or bagel chips
1) Beat cream cheese in a medium bowl with electric mixer until smooth. Stir in salmon, 2 T. of the onion, 1 T. of the dill weed, and the mustard.
2) Cover and refrigerate at least 2 hours but no longer than 24 hours.
3) Before serving, garnish spread with remaining 1 T. onion, 1 T. dill weed, and the capers.
4) Serve with crackers, bagels or bagel chips, or fresh vegetables.
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