Smoked Salmon Spread
James Carrier
Yields Makes 3 cups; 10 appetizer servings
AuthorBetty Jean Nichols, Eugene, Oregon,
Betty Jean Nichols serves this creamy spread with crackers or baguette slices.

How to Make It

Step 1
1

Line a strainer with cheesecloth and set over a bowl. Place cottage cheese in strainer, cover, and chill at least 8 hours or up to 1 day. Discard liquid.

Step 2
2

Finely dice about a third of the salmon; coarsely chop remainder. In a blender or food processor, whirl drained cottage cheese, coarsely chopped salmon, wine, lemon juice, and mustard until smooth. Stir in diced salmon, dill, and salt and pepper to taste.

Step 3
3

Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.

Ingredients

 1 1/2 cups cottage cheese
 8 ounces smoked salmon
 2 tablespoons dry white wine (optional)
 2 tablespoons lemon juice
 2 teaspoons Dijon mustard
 2 tablespoons chopped fresh dill
  Salt and pepper

Directions

Step 1
1

Line a strainer with cheesecloth and set over a bowl. Place cottage cheese in strainer, cover, and chill at least 8 hours or up to 1 day. Discard liquid.

Step 2
2

Finely dice about a third of the salmon; coarsely chop remainder. In a blender or food processor, whirl drained cottage cheese, coarsely chopped salmon, wine, lemon juice, and mustard until smooth. Stir in diced salmon, dill, and salt and pepper to taste.

Step 3
3

Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.

Smoked Salmon Spread

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