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SALMON SPREAD
A particularly elegant appetizer for a special occasion, this recipe is by Trudy Pence who published it in the now-long-gone "Shenandoah Seasons" newsletter in March, 1998
2 cups cooked fresh salmon or high-quality canned
2 tablespoons horseradish
1 tablespoon minced fresh garlic
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
1/4 cup low-fat mayonnaise
GARNISH:
1 lemon -- sliced
1 teaspoon drained capers
Fresh parsley
Melba toast rounds or other good crackers
Mix all ingredients except garnishes together gently. Cover and refrigerate several hours or overnight. Mound spread in center of tray with toast or crackers around it. Garnish with lemon slices and parsley around the base of the spread. Top with capers.

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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved