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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.

Recipe by MyRecipes December 2011

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Credit: Mark Thomas; Styling: Susan Vajaranant

Recipe Summary

prep:
10 mins
chill:
2 hrs
total:
2 hrs 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

159 calories; fat 9g; saturated fat 4g; protein 13g; carbohydrates 9g; fiber 6g; cholesterol 37mg; sodium 472mg.
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