Salmon Spread
- Total Time
- 7 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2ounces Neufchâtel cream cheese
- 3tablespoons plain nonfat yogurt
- 16- or 7-ounce can or pouch of salmon, drained, bones and skin removed
- 1teaspoon grated onion
- 1½teaspoons Worcestershire sauce
- 1teaspoon lemon juice
- 1teaspoon wine vinegar
- 2tablespoon chopped pecans
Nutritional analysis per serving (6 servings)
192 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In bowl, mash cream cheese with yogurt until smooth.
- Step 2
Drain salmon and add to bowl (for a more neutral taste, run drained salmon under warm water). Add remaining ingredients, and stir well to mash salmon.
- Step 3
Serve with crackers or on little squares of thin pumpernickel or rye bread.
Private Notes
Comments
Almost always double the recipe cause it's so good, nice to have around and disappears much too quickly. My daughter likes to scoop it onto romaine lettuce leaves, feels more healthy that way and very tasty. I mince the onion finely, easier than grating, and a little tabasco sauce doesn't hurt.
I added a splash of Tabasco and a tsp of horseradish
Made this for an appetizer and it was ok, but needed a little kick. Tabasco did the trick.
I added Tabasco and subbed cream cheese for goat cheese. It does need a little texture, wonder if chopped pickles may help..
Added hot sauce, horseradish, black pepper and capers. Turned out great.
used freshly hot smoked salmpon with black pepper instead of the canned...and omitted the pecans. Our guests enjoyed every last morsel!