What do you do with leftover salmon?
I usually mash it up and make it into salad. Most of the time there’s just enough for one person, one sandwich, so it works out perfectly for lunch.
My mother used to make salmon croquettes. She’d mash the salmon with egg and bread crumbs, shape the stuff into patties and fry them. Those were really good, especially hot, sandwiched with tomato slices and mayo on two pieces of hearty white bread (but of course I like most anything plus tomatoes and mayo on good white bread).
But yesterday I had some extra salmon and decided to make a quick hors d’oeuvre spread with it. It was de-lish, so I’ll make a batch Sunday to bring to my brother’s house to watch the Super Bowl.
Here’s the recipe in case you need a quick, easy and versatile hors d’oeuvre. You can spread this on crackers or use it for crudites. The recipe is flexible. Taste it and add some sour cream to make it fluffier or lemon juice to make it more tangy or more fresh dill if you want more of a springlike, refreshing taste.
1 to 1-1/2 cups leftover cooked salmon
4 ounces cream cheese
2 medium scallions, chopped, including green part
1 tablespoon lemon juice
1/4 teaspoon salt
freshly ground black pepper to taste
1 tablespoon chopped fresh dill
Place all the ingredients in a food processor and process until smooth. Scrape down sides of bowl once or twice to be sure to incorporate all ingredients. Makes about 1-1/2 cups