Bo smoked some Salmon on Sunday and made a delicious salad with cucumbers, tomatoes, apples, and the smoked salmon. I thought it was delicious with the raspberry vinaigrette dressing as well. He had some extra salmon and so he made this AMAZING spread. We ate it all the first night, made some more the next day for Bo's class party and it was a huge hit. Gone before the birthday girl even got there. Enjoy!
INGREDIENTS:
8 oz Cream Cheese
4 - 6 oz Smoked Salmon
1 Shallot (finely diced) - (we used about 2 Tbsp. of finely diced yellow onion)
2 Tbsp Mayonnaise
1 tsp Lemon Juice
1 Tbsp. Fresh Parsley (finely chopped) - (we just did dried parsley)
1/2 tsp Dill Seed
1/2 tsp Garlic (crushed)
1/4 tsp Seasoned Salt
1/4 tsp Black Pepper
DIRECTIONS:
- Bring cream cheese to rise to room temperature.
- Mix all ingredients then break up salmon as much as possible and blend with cream cheese mix.
- Refrigerate 2 - 24 hours.
- Serve with crackers. (wheat thins)
Find the original recipe HERE!
