James Carrier
Makes 3 cups; 10 appetizer servings

Betty Jean Nichols serves this creamy spread with crackers or baguette slices.

How to Make It

Step 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.

Step 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.

Step 3

Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.

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