Author Notes: I invited the neighbors over for a cocktail one evening, only to realize that I had nothing to offer in the way of nibble food. When I looked in the pantry, I saw a small can of salmon, and decided to substitute canned salmon instead of fresh smoked mullet that I usually use for fish spread. It was great.
This is a dish that is quick and easy to make, and you probably have all the ingredients on hand at any time.
I use soy products instead of milk, but it works fine with real sour cream and real cream cheese as well. I am not too particular about the brand of canned salmon, although I do try to buy skinless and boneless, and I like the Black Top Pink Salmon, because it is a product of the USA.
—mamusa
Serves: 6
Ingredients
MIX TOGETHER
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6
ounce can skinless, boneless pink salmon
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1/2
finely diced small Vidalia onion (or sweet onion)
-
1
tablespoon dill pickle juice
-
1
teaspoon sweet relish
-
2
tablespoons mayonnaise
-
2
tablespoons soy cream cheese (or real)
-
2
tablespoons soy sour cream (or real)
-
1
teaspoon Dijon mustard
-
2
splashes Worcestershire Sauce
-
4
splashes Crystal Hot Sauce
-
2
pinches ground pepper
-
1/2
teaspoon fresh dill
PUT IN A MOUND ON PLATE, CHILL AND GARNISH WITH
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3
pinches paprika
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2
tablespoons chopped fresh parsley
-
2
tablespoons chopped fresh chives
-
1/2
finely chopped small Vidalia onion (or sweet onion)
Directions
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