Salmon Spread
posted by virtual chef on Jul 31, 2009 | Salads |
I’ve started cleaning my refrigerator in preparation for our party next weekend. Which means whatever is in the shelves, need to be eaten, cooked or dumped. Because I start preparing and cooking 3 days prior to the party date, I need all the storage shelves in my refrigerator and freezer. I found some cooked salmon that needed to be either dumped or reincarnated into something else. Here’s what became of it after a quick look at my pantry and herb garden. This recipe was partly adapted from the post at David Lebowitz’s blog.
This is perfect for a sandwich snack tomorrow!
Ingredients:
- 350 grams cooked salmon, shredded and bones removed
- 75 g unsalted butter, room temperature
- 1 tablespoon olive oil
- juice of half a lemon
- 2 tablespoons chopped chives
- 1 tsp turmeric
- 1 tbs capers
Directions:
- In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth.
- Add the rest of the ingredients, seasoning with salt if necessary.
- Transfer into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.
This is great!! its been a while since Ive had a good salmon spread. My dad makes lots of it each year, he catches a ton of wild atlantic salmon… freezers full!
This sounds like a good idea for the canned salmon I have. I’m moving in a few days and trying to clean out my pantry. I think I’ll make some crackers and a variation of this (not a caper fan!)
Love that this doesn’t rely on a huge amount of cream cheese with a tiny bit of salmon! There are nights when dinner is actually a plate of cheese crackers or hors d’oeuvre -y type of foods. Your salmon spread would be a perfect addition!
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