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Smoked Salmon Spread





Yields
Makes 3 cups; 10 appetizer servings

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

Smoked Salmon Spread




James Carrier
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories61
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 1.1g6%
Cholesterol 9.9mg4%
Sodium 606mg27%
Total Carbohydrate 1g1%

Dietary Fiber 0.0g0%
Protein 8.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.