Salmon Spread

28 Aug

On Sunday my mom loaded up a bag of goods for me that included a few leftovers and a big pile of lovely produce from her garden.  For two days now I’ve snacked on mostly tomatoes with an occasional cucumber or green bean thrown in for variety.  After a few days of all tomato meals, I decided I better dig into some of the other items she sent my way – and that included some smoked salmon.  I know that I’m in the minority on this one, but I really hate leftovers.  The only way I like to consume them is if I turn them into something new.

Like a caterpillar becomes a butterfly, leftover salmon transforms into delicious salmon spread. Really, it’s practically that poetic.

There’s hardly anything easier than making salmon spread.  Take all the ingredients, mix them together in a bowl, and serve.  The spread is good on crackers, bread, bagels, and with veggies.  Because I care about you very much, I feel that I should tell you that the combination of salmon and garlic will give you POWERFUL BREATH.

Salmon Spread
Serving size: 1/4 c.
Serves: 8

8 oz. grilled or smoked salmon, cooled and flaked
4 oz. whipped cream cheese
1 T. mayo
1 T. Red Hot
1 t. prepared horseradish
2 cloves garlic, finely minced
Salt and pepper to taste

In a bowl, combine all ingredients and mix well.  Refrigerate for at least an hour to let the flavors come together.

Serve on a bagel, with crackers or bread, or with veggies for scooping.

Estimated calories:  82 cal/serving

Print it: Salmon Spread

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