Salmon Spread
Yield
14 servingsPrep
1 hrsCook
?Ready
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ounces |
salmon
skinned, drained, and flaked |
|
| 1 | cup |
cream cheese (reduced-fat)
|
|
| 1 | tablespoon |
onions
minced |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| 42 | each |
toast rounds
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 317.9 | ml/g |
salmon
skinned, drained, and flaked |
|
| 237 | ml |
cream cheese (reduced-fat)
|
|
| 15 | ml |
onions
minced |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
dijon mustard
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 42 | each |
toast rounds
|
* |
Directions
Using a fork, in medium mixing bowl thoroughly combine all ingredients except parsley and melba rounds.
Cover with plastic wrap and refrigerate until chilled, about 1 hour.
Transfer salmon mixture to serving platter and form into a mound; using rubber scraper smooth sides and shape into a ball.
Sprinkle parsley over surface of ball, pressing to adhere.
Serve with toast rounds.
