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

Betty Jean Nichols, Eugene, Oregon
This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 3 cups; 10 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

61 calories; calories from fat 36%; protein 8.1g; fat 2.4g; saturated fat 1.1g; carbohydrates 1g; fiberg; sodium 606mg; cholesterol 9.9mg.