|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.
We fiddled with the recipe and this is the result. 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. You can use leftover cooked salmon in this recipe, or cook the salmon yourself as directed. 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 if it lasts that long!
We like to serve this recipe with crisp crackers, especially the whole wheat variety. If you thin it out with a bit of whole milk or light cream, you can use it as a dip. You could also add veggies to this spread; some finely chopped red bell peppers or grated carrots would be delicious. Or add some caramelized onions or toasted garlic. And it could also be a sandwich spread. Put this creamy and flavorful mixture between split halves of mini croissants or tiny dinner rolls for a delicious snack.
Enjoy every bite of this simple and flavorful recipe.
Heat the butter in a medium saucepan over medium heat. 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 until soft and fluffy. Gradually add the mayonnaise and lemon juice and beat well.
Then stir in the mustard, salt, pepper, and thyme. Fold in the flaked salmon.
Cover and refrigerate for 1 to 2 hours to blend flavors. Serve with crackers, fresh vegetables, and toasted French bread.