Mary Wilson's Salmon Spread
The Washington Post, October 31, 2007
- Cuisine: American
- Course: Condiment
- Features: Fast
Summary:
This creamy spread can be put out right away for snacking while the rest of the tailgate meal unfolds. Mary Wilson of Alexandria likes to pack the spread in a container that has a chamber for ice on the bottom. She has made this for her family and fellow Redskins fans for many years.
Serve with Nabisco Wheat Thins or Ritz crackers.
Makes about 3 cups (10 to 12 servings)
Ingredients:
- 8 ounces cream cheese, preferably Philadelphia brand, at room temperature
- 1 16-ounce can red sockeye salmon, drained, boned (dark skin removed), then mashed and chopped
- 1/4 to 1/2 cup finely chopped onion
- 2 dashes Liquid Smoke
- 1/2 teaspoon freshly squeezed lemon juice
- 1 to 2 tablespoon finely chopped parsley or dill (optional)
Directions:
Combine the cream cheese, salmon, onion, Liquid Smoke, lemon juice and parsley or dill, if desired, in the bowl of a stand mixer or an electric hand mixer and beat until smooth. Transfer to an airtight container and keep cold until ready to serve.
Recipe Source:
From Mary Wilson of Alexandria.
Tested by Anne Kornblut for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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(Mark Finkenstaedt)
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