Betty Jean Nichols serves this creamy spread with crackers or baguette slices.
Yield:
Makes 3 cups; 10 appetizer servings
Recipe from
Nutritional Information
Calories
61
Caloriesfromfat
36 %
Protein
8.1 g
Fat
2.4 g
Satfat
1.1 g
Carbohydrate
1 g
Fiber
0.0 g
Sodium
606 mg
Cholesterol
9.9 mg
Ingredients
1 1/2 cups
cottage cheese
8 ounces
smoked salmon
2 tablespoons
dry white wine (optional)
2 tablespoons
lemon juice
2 teaspoons
Dijon mustard
2 tablespoons
chopped fresh dill
Salt and pepper
Preparation
1. Line a strainer with cheesecloth and set over a bowl. Place cottage cheese in strainer, cover, and chill at least 8 hours or up to 1 day. Discard liquid.
2. Finely dice about a third of the salmon; coarsely chop remainder. In a blender or food processor, whirl drained cottage cheese, coarsely chopped salmon, wine, lemon juice, and mustard until smooth. Stir in diced salmon, dill, and salt and pepper to taste.
3. Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.
Note:
June 2003
Ratings and Reviews ()