Need a quickie hors d’oeuvre you can make for New Year’s in just a few minutes?
Try this one: Salmon Spread.
I just did and it took under 10 minutes.
I usually fuss a lot for New Year’s when our cousins Leslie and Neil come for a few days. I like to experiment with hors d’oeuvres and usually wind up making 2-3 in addition to the standby favorites.
But this year I’ve had a lingering cold and I haven’t been up to the usual food prep. So I bought some frozen and take-out stuff but managed to do the Salmon Spread because it’s so easy.
Also, I didn’t have to do any extra shopping for it. I always have cream cheese, lemons, white horseradish and a shallot in the house. And because I had made myself some chicken soup the other day, there was a bit of fresh dill left over too.
There was also some leftover salmon from yesterday’s dinner, so I used that, but canned salmon (always a good item to keep on the shelf, for just-in-case moments) would have been just fine too.
I like this spread with Stacy’s pita chips, but crackers or crudites are perfectly fine too.
Salmon Spread
8 ounces cooked salmon (canned, drained red salmon is fine)
4 ounces cream cheese, cut into chunks
1 small shallot, cut into chunks
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
2 teaspoon prepared white horseradish
salt and freshly ground black pepper to taste.
Crumble the salmon into a food processor. Add the cream cheese, shallot, lemon juice, dill and horseradish and process until well combined and blended. Season to taste with salt and pepper. Makes about 1-1/2 cups