Salmon and Cream Cheese Spread
8 to 12 oz. fat free cream cheese softened
6 to 8 oz. smoked salmon
1 Tbsp lemon juice
1/4 cup fresh dill chopped
1/4 cup onion chopped
4 celery ribs
12 small red potatoes
pepper to taste
Let cream cheese come to room temperature. Blend cream cheese, salmon, lemon juice, dill and onions in a large food processor. Place mixture into a pastry bag and refrigerate for 2 hours. Boil potatoes and let them cool, then cut them in half and scoop out center with a melon baller. Cut celery into 4 inch pieces. Stuff celery and potatoes with the spread and arrange on a platter. Garnish with salmon, capers, and dill.
Yield: 12 servings
Source: californiaheartland.org
Submitted by Susan W.
Appetizers, Dips & Snacks
RecipeBox Index
