Salmon and Dill Spread

Name: Salmon and Dill Spread
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 3 heads endive; 2 Tbsps chopped fresh dill; 2 Tbsps lemon juice; 1 teaspoon finely grated lemon zest; 227 grams reduced-fat cream cheese, at room temperature; 418 grams red salmon, drained, skin and bones removed; 8 servings Salt and pepper; 118 milliliters ounces smoked salmon, chopped (about

Salmon and Dill Spread is a gluten free, primal, fodmap friendly, and pescatarian main course. This recipe serves 8. One serving contains 171 calories, 16g of protein, and 8g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 10 minutes. A mixture of salmon, lemon zest, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down sides of work bowl a few times.

Ingredients you will need

Canned Salmon

Cream Cheese

Lemon Juice

Equipment you will use

Food Processor

Bowl

Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Smoked Salmon

Dill

Transfer mixture to a bowl, cover and chill for at least 2hours, or up to 2days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping Tbsp. spread onto wide end of each leaf.

Ingredients you will need

Endive

Spread

Equipment you will use

Bowl

Serve right away, or cover and chill for up to 6 hours.

Garnish with dill sprigs, if desired.

Ingredients you will need

Dill

Equipment

Food Processor

Bowl

Ingredients

Servings:

3heads

endive 2Tbsps

chopped fresh dill 2Tbsps

lemon juice 1teaspoon

finely grated lemon zest 227grams

reduced-fat cream cheese, at room temperature 418grams

red salmon, drained, skin and bones removed 8servings

Salt and pepper 118milliliters

ounces smoked salmon, chopped (about

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.