“From Australian Woman's Day magazine. Suggested you serve with baguette toasts and or cornichons (small gherkins). Servings are a guess but makes 1 1/2 cups. I have also made this using Philadelphia ultra low fat cream cheese and it went over very well.”
READY IN:
10mins
SERVES:
10
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 415 g canned red salmon (drained and flaked)
  • 60 g soft cream cheese (spreadable)
  • 14 cup thickened cream
  • 1 lemon (juice of)
  • 3 green onions (spring onions or scallions, finely sliced)
  • 1 tablespoon fresh dill (snipped)

Directions

  1. Place salmon, cream cheese, cream and lemon juice in a jug and using a hand blender process until well blended (or use a small food processor).
  2. Stir in onions and dill and season to taste.
  3. If not serving immediately cover and chill in refrigerator and bring out about 15 to 30 minutes before serving.

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