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Author Notes: I invited the neighbors over for a cocktail one evening, only to realize that I had nothing to offer in the way of nibble food. When I looked in the pantry, I saw a small can of salmon, and decided to substitute canned salmon instead of fresh smoked mullet that I usually use for fish spread. It was great.
This is a dish that is quick and easy to make, and you probably have all the ingredients on hand at any time.
I use soy products instead of milk, but it works fine with real sour cream and real cream cheese as well. I am not too particular about the brand of canned salmon, although I do try to buy skinless and boneless, and I like the Black Top Pink Salmon, because it is a product of the USA.
- 6 ounce can skinless, boneless pink salmon
- 1/2 finely diced small Vidalia onion (or sweet onion)
- 1 tablespoon dill pickle juice
- 1 teaspoon sweet relish
- 2 tablespoons mayonnaise
- 2 tablespoons soy cream cheese (or real)
- 2 tablespoons soy sour cream (or real)
- 1 teaspoon Dijon mustard
- 2 splashes Worcestershire Sauce
- 4 splashes Crystal Hot Sauce
- 2 pinches ground pepper
- 1/2 teaspoon fresh dill
PUT IN A MOUND ON PLATE, CHILL AND GARNISH WITH
- 3 pinches paprika
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/2 finely chopped small Vidalia onion (or sweet onion)
- This recipe was entered in the contest for Your Best Canned Fish Recipe
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.