This recipe appeared in our 1997 Herbs and Spices Calendar (Judd Publishing). It has an elegant flavor and is assembled in about 10 minutes, and is then chilled overnight. Easy!


  • 1 15 1/2-ounce can pink salmon
  • 2/3 cup whipped cream cheese
  • 1 1/4 teaspoon country Dijon mustard
  • 3 tablespoons chopped fresh dill
  • Juice 1 small lime
  • Salt and freshly-ground pepper to taste
  • Squares of pumpernickel bread, toasted
  • Sprigs of fresh dill

Combine the salmon, cream cheese, mustard, dill and lime juice in a food processor and process until very smooth. Season with salt and pepper to taste, and process again briefly. Turn the salmon whip into a medium-small dish, cover, and chill overnight. Garnish with snips of fresh dill and serve with toasted squares of pumpernickel bread, or crackers.

Serves 1- -12

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