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Smoked Salmon Spread

James Carrier
Yield Makes 3 cups; 10 appetizer servings
Betty Jean Nichols serves this creamy spread with crackers or baguette slices.


  • 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

Nutrition 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

How to Make It

  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.