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Pink Salmon Spread

When it comes to unannounced guests at your door (mother-in-law), I am the queen of fast preparation. I had to learn the hard way… “I just came to play with my granddaughter!”. Aha, right. Well, this creation is a result of her, “surprise! look who’s here!”, visits.

Pink Salmon Spread

The tangy sweet taste of the yogurt paired with a kick of lemon juice and a dollop of dijon mustard gives this salmon spread a unique flavor. I like to serve it with whole grain crackers, but if you like, you can also serve it with focaccia bread.  

You will need:

  • 1 (7.1 oz.) pouch Wild Alaskan Pink Salmon
  • ½ fresh lemon, squeezed
  • 2 tbsp. Dijon Mustard
  • 6 tbsp. Plain Yogurt
  • 1 tsp. Red Pepper Flakes
  • Salt and Pepper to taste

 Directions:

  • Place the salmon in a medium mixing bowl and break it up with a fork.
  • Add the lemon juice, Dijon mustard, and yogurt; mix it well.
  • Follow up with the red pepper flakes, salt, and black pepper.
  • Blend it all together and put it in the refrigerator for an hour.
  • Serve it cold with whole grain crackers or focaccia bread.

 *If the consistency is sort of runny, put the mixture in a strainer for about 20 to 30 minutes, then refrigerate it.

**If you have any ‘seafood spread’ recipes that you’d like to share, please post them. I would love to try them.   

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0 Response
  1. Renee

    This was great! I used the yogurt as you suggested and it was surprisingly good! I thought that a fishy spread was only good if it had mayo in it. 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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