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.
—mamusa
Ingredients
- MIX TOGETHER
-
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)
See what other Food52ers are saying.