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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 382g Recipe makes 2 cups) |
||
| Calories 828 | ||
| Calories from Fat 654 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 72.7g | 111% | |
| Saturated Fat 43.5g | 217% | |
| Monounsaturated Fat 21.5g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 231mg | 77% | |
| Sodium 1858mg | 77% | |
| Potassium 551mg | 15% | |
| Total Carbohydrate 9.1g | 3% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.2g | ||
| Protein 36.8g | 73% | |
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Smoked Salmon Spread
By: MarieAlice
Feb 5, 2004
Typically we serve this spread with breadsticks or crackers. But for a delicious change,put a spoonful onto some thick, grilled slices of sourdough bread, top it with a squirt of lemon and a few grinds of pepper. The creamy, pale pink spread, melting into the crevices of the crunchy toast is irresistible.
2 cups
Ingredients
- 12 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 1 tablespoon fresh lemon juice
- 6 dashes Tabasco sauce
- 3 scallions, white and green parts, thinly sliced
- 3 tablespoons capers, rinsed and drained
- 8 ounces smoked salmon, coarsely chopped
- 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
- fresh ground black pepper
- fresh dill, for garnish
- crackers or breadsticks, for serving
Directions
1
Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.2
Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.3
Garnish with the dill and serve chilled or at room temperature with crackers.
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- Course > Appetizers > Spreads
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Chef #310155
On Aug 9, 2008
I usually write on my 'Zaar recipes as to what I would change or add and what I thought of the recipe. This one just says "Fabulous!" I have made it with lower fat cream cheese (30% less) and it's still good, but the quality of your ingredients makes a difference - get a GOOD smoked salmon because this recipe is worth it. I have used a canned one from Sam's Club and it turns out well. Thanks for a great recipe! If I could give you more than 5 stars I would. This is now a highly Treasured Recipe in my collection.
From: Zaatarbella
On Jul 18, 2008
My husband thought this was divine. I thought it was a bit 'oniony' for my tastebuds. We served it with hot Greek Flatbread by Sackville for a lazy Friday brunch. When we ate the leftover spread with dinner (about 7 hours later), the onion taste was mellow and we could definitely taste the salmon more. So, next time I'll just make it in advance!!
From: *Shelly*
On Dec 17, 2004
I am seriously shocked over how good this is. This has the perfect combination/amount of seasonings in it — makes it so tasty without stealing the smoked salmon's thunder. I was concerned at first that this had 12 oz of cream cheese (seemed like a lot with only 8 oz of smoked salmon) in it but believe me it works. Simply the best smoked salmon spread I have ever had.
From: Miss Annie
On Mar 23, 2004
Wow, what a wonderful recipe. The spread was full of different flavors, but they all worked well together. The hot sauce gave it a nice kick, but not overpowering. The dill added color and a slight piquant flavor. Very, very nice, Marie Alice! 
Thank you so much for sharing this wonderful recipe.
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