Smoked Salmon Spread.

8 oz cream cheese

4 to 6 ounces smoked salmon

1 shallot (finally dice)

2 tbsp mayonnaise

1 tsp lemon juice

1 tbsp fresh parsley (finely chopped)

1/2 tsp dill (dry)

1/2 tsp garlic (crushed)

1/4 tsp seasoned salt

1/4 tsp black pepper

1.Bring cream cheese to rise to room temperature.
2.Mix all ingredients then break up salmon as much as possible and blend with cream cheese mix.
3.Refrigerate 2 to 24 hours.
4.Serve with toasted baguette or crackers.


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