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
Calamity Jennie 
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