My mother was one of those women who always had too much food in the house. Just in case.
Just in case company came. You can't just let them sit there and not eat.
Just in case you needed a little something extra for supper. Or as a snack over the weekend.
Just in case you had some leftovers and you didn't want to throw them out.
If you ever took a look in my freezer, my fridge and my kitchen cabinets you would know, like mother, like daughter.
I have a ton of food things.
Just in case.
This past weekend when my cousins came for a sleepover, I discussed this with my cousin Leslie, whose mother was my Mom's sister. She was bemoaning her overstuffed freezer, refrig, pantry. With all the "just-in-case" stuff.
We are who we are, products of our upbringing, including our need for just-in-case food.
But I did point out to her that with the leftover salmon I made the other day, the dill, lemons, celery and cream cheese I always have on hand, I made this spread. Which is a perfectly easy-to-make, quick-as-a-wink to make hors d'oeuvre to be served with chips or crudites. And I served it over the weekend.
You can do it too. And if you don't have leftover salmon, you can used canned salmon, tuna or sardines. It's also delicious with leftover cooked bluefish.
- 8 ounces cooked salmon, crumbled
- 2 scallions, chopped
- 1 stalk celery, chopped
- 4 ounces cream cheese
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- 2 teaspoons Dijon mustard
Place the salmon, scallions, celery, cream cheese, lemon juice, dill and Dijon mustard in the workbowl of a food processor and process until thoroughly blended.
Makes about 1-1/2 cups