Smoky Salmon Chive Spread

Name: Smoky Salmon Chive Spread
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 425 grams cans each) salmon (preferably Alaskan king or sockeye), well drained; 3 Tbsps chopped chives; 2 teaspoons Dijon mustard; 15 servings Kosher salt; 15 servings Seeded crisp lavash or other crackers; 198 grams container nonfat Greek yogurt; 59 milliliters finely chopped red onion, plus slivers for garnish; 57 grams hot-smoked salmon, finely chopped

Smoky Salmon Chive Spread

Smoky Salmon Chive Spread might be just the main course you are searching for. This recipe serves 15. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 172 calories, 13g of protein, and 2g of fat per serving. A mixture of kosher salt, salmon, hot-smoked salmon, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Remove bones and skin from salmon; break into chunks. In a medium bowl, mix yogurt, hot-smoked salmon, chopped onion, chives, mustard, and pepper with a fork until well combined. Gently stir in salmon, season to taste with salt, and top with slivered onion.

Ingredients you will need

Smoked Salmon

Mustard

Chives

Pepper

Salmon

Yogurt

Onion

Salt

Equipment you will use

Bowl

Serve with lavash.

Ingredients you will need

Lavash Bread

Make ahead: Chill, covered, up to 3 days (you may need to moisten with a bit more yogurt).

Ingredients you will need

Yogurt

Equipment

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 425grams

cans each) salmon (preferably Alaskan king or sockeye), well drained 3Tbsps

chopped chives 2teaspoons

Dijon mustard 15servings

Kosher salt 15servings

Seeded crisp lavash or other crackers 198grams

container nonfat Greek yogurt 59milliliters

finely chopped red onion, plus slivers for garnish 57grams

hot-smoked salmon, finely chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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 La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.