Smoked Salmon and Clam Spread

Name: Smoked Salmon and Clam Spread
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 104 grams smoked clams, drained; 227 grams cream cheese, softened; 2 Tbsps fresh lemon juice; 1 teaspoons paprika; 118 milliliters chopped pecans, plus more for garnish; 118 milliliters ricotta cheese; 2 Tbsps minced shallots; 227 grams hot-smoked salmon, flaked; 2 teaspoons Worcestershire sauce

You can never have too many main course recipes, so give Smoked Salmon and Clam Spread a try. This gluten free and pescatarian recipe serves 4. One portion of this dish contains about 19g of protein, 38g of fat, and a total of 435 calories. From preparation to the plate, this recipe takes around 12 minutes. Head to the store and pick up hot-smoked salmon, clams, worcestershire sauce, and a few other things to make it today. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert.

Instructions

Melt butter in a small skillet over medium heat; add shallots, and saut 2 to 4 minutes or until tender.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Remove shallots.

Ingredients you will need

Shallot

Add pecans to the same skillet, and cook over medium-low heat 3 to 4 minutes or until lightly browned.

Ingredients you will need

Pecans

Equipment you will use

Frying Pan

Remove from heat.

Beat cream cheese, shallots, ricotta, and next 3 ingredients at medium speed with an electric mixer about 2 minutes or until smooth. Stir in salmon and clams. Spoon salmon mixture into serving bowl. Cover and chill at least 1 hour.

Ingredients you will need

Cream Cheese

Shallot

Ricotta Cheese

Salmon

Clams

Equipment you will use

Hand Mixer

Bowl

Sprinkle with pecans before serving.

Ingredients you will need

Pecans

Equipment

Frying Pan

Hand Mixer

Bowl

Ingredients

Servings:

1Tbsp

butter 104grams

smoked clams, drained 227grams

cream cheese, softened 2Tbsps

fresh lemon juice 1teaspoons

paprika 118milliliters

chopped pecans, plus more for garnish 118milliliters

ricotta cheese 2Tbsps

minced shallots 227grams

hot-smoked salmon, flaked 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing 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. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.