Smoked Salmon Spread
James Carrier
Betty Jean Nichols serves this creamy spread with crackers or baguette slices.
How to Make It
Step 1
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
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
3
Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.
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
Directions
Step 1
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
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
3
Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.
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