Salmon and Dill Spread

Photo: Mark Thomas; Styling: Susan Vajaranant

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.

Yield: Serves 8
Cost per Serving: $2.07
Recipe from All You

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Recipe Time

Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 159
  • Fat: 9g
  • Saturated fat: 4g
  • Protein: 13g
  • Carbohydrate: 9g
  • Fiber: 6g
  • Cholesterol: 37mg
  • Sodium: 472mg

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

Preparation

  1. 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. 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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