SALMON – DILL COCKTAIL WHIP

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!

SALMON - DILL COCKTAIL WHIP

  • 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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