|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We love all kinds of dips and spreads, creating many recipes that are twists on old-fashioned favorites that we updated and changed to suit our tastes. This recipe, on the other hand, is a classic.
You can use fresh fish; however, we relied on salmon filets from the store, cooked gently in butter. The combination of cream cheese, salmon, mustard, and horseradish is delicious. This is also a great way to use smoked salmon, whether it's cold- or hot-smoked. Just use about 1/2 pound of salmon in the recipe.
We love appetizer recipes like this that can be made ahead of time. This recipe can be easily doubled too. It will keep in the fridge for 2 to 3 days.
- 1 tablespoon butter
- 1/2 pound salmon fillet
- 1 (8-ounce) package cream cheese (softened)
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 1 1/2 teaspoons prepared horseradish
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon dried thyme leaves
- For Serving: crackers, fresh vegetables, toasted French bread
Gather the ingredients.
In a medium saucepan over medium heat, melt the butter. Add the salmon fillet and reduce the heat to low.
Cook, turning once, until the salmon is just cooked through, about 5 minutes on each side. The salmon's internal temperature should be at least 145 F.
Remove the salmon from the saucepan and cool. Flake the salmon into small pieces.
In a medium bowl, beat the cream cheese using a hand mixer until soft and fluffy.
Gradually add the mayonnaise and lemon juice and beat well.
Stir in the mustard, horseradish, salt, pepper, and thyme.
Fold in the flaked salmon.
Cover and refrigerate for 1 to 2 hours to blend the flavors.
Serve with crackers, fresh vegetables, or toasted French bread.