Smoked Salmon Spread

This is the time of the year that a lot of people are looking for appetizers for family get-togethers, parties or potlucks.

Next week, Therese’s school is having a little Christmas party, and everyone is expected to bring some sort of dish. I suggested making some homemade sloppy Joes and putting the meat on mini buns. I’m not sure if that’s what we’’do, but it’s an option.

Something else I’m considering is a smoked salmon spread. That’s always a hit at parties. Served with thin rye crackers or as a spread on pumpernickel or caraway bagels, it’s an appetizer that always gets eaten up.

Here’s a recipe for a smoked salmon spread that I received via e-mail from the folks at stonyfield.com. If you’ve never visited the website, you should. There are a lot of good recipes available, and many would be good for those planning a holiday party.

Smoked Salmon Spread
2 cups Plain Oikos Organic Greek Yogurt
1/3 pound smoked salmon
1 teaspoon chopped fresh dill
1 tablespoon finely chopped sweet onion, such as Vidalia
Fresh dill for garnish
In a medium -size bowl, mash the smoked salmon. Add dill, onion and yogurt. Fold together. Spoon into serving bowl and refrigerate for 2 to 4 hours or overnight. This allows flavors to combine. Garnish with fresh dill.
Yield: 2 cups.

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