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Recipe Detail Page
Smoky Salmon Spread
Early Summer 2002
Colourful and tasty, this quick and easy spread with its tantalizing texture will soon become a favourite. Either poach or grill the fresh salmon.
Makes 1½ cups (375 mL)
6 oz (175 g) fresh salmon, cooked and cooled
2 1/2 oz (75 g) smoked salmon
1/4 cup (50 mL) sour cream
1 tbsp (15 mL) snipped chives
1 tsp (5 mL) finely grated lemon zest
2 tsp (10 mL) horseradish, squeezed dry
Salt and freshly ground pepper
1. Flake cooked salmon into a small bowl. Chop smoked salmon into tiny pieces and add. Stir in sour cream, chives, lemon zest and horseradish. Taste for seasoning and add salt and pepper as desired. Cover and chill until ready to serve.
2. Transfer to a serving bowl or plate, garnish top with a sprinkling of snipped chives and grated lemon zest. Offer guests Melba toast or fresh baguette slices for spreading.
Makes 1½ cups (375 mL)
