ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon and Dill Spread

Photo: Mark Thomas; Styling: Susan Vajaranant
Prep time 10 mins
Chill time 2 hrs
Yield Serves 8
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

Nutrition Information

  • calories 159
  • fat 9 g
  • satfat 4 g
  • protein 13 g
  • carbohydrate 9 g
  • fiber 6 g
  • cholesterol 37 mg
  • sodium 472 mg

How to Make It

  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.