Prep 10 mins
Cook 0 mins
From Australian Woman's Day magazine. Suggested you serve with baguette toasts and or cornichons (small gherkins). Servings are a guess but makes 1 1/2 cups. I have also made this using Philadelphia ultra low fat cream cheese and it went over very well.
- 415 g canned red salmon (drained and flaked)
- 60 g soft cream cheese (spreadable)
- 1⁄4 cup thickened cream
- 1 lemon (juice of)
- 3 green onions (spring onions or scallions, finely sliced)
- 1 tablespoon fresh dill (snipped)
- Place salmon, cream cheese, cream and lemon juice in a jug and using a hand blender process until well blended (or use a small food processor).
- Stir in onions and dill and season to taste.
- If not serving immediately cover and chill in refrigerator and bring out about 15 to 30 minutes before serving.
One of my friends came over for a visit and I wanted to make something for us to munch on while we were visiting. I used Vadalia onions in place of the green onions cause that's what I had in the fridge. I loved the dill and lemon with the other ingredients. Oh what flavor. Served on whole wheat crackers they were delish!
Love salmon or trout dip, and this recipe was excellent. I used red salmon as specified in the recipe, and added capers, as suggested by duonyte and a few grindings of freshly ground black pepper as suggested by KITTENCAL. Apart from that, I made this exactly to the recipe. Next time I make this, I'm going to try 1/2 cream cheese and 1/2 feta, not because I'm dissatisfied with the recipe as it is, but because I love experimenting. The spring onions and dill were great in this, as was the lemon juice. Thanks for sharing a super recipe, I'm Pat!
delicious, I used mayonnaise in place of the cream and increased the fresh dill, also added freshly ground black pepper, a 4 hour chilling time increased the flavor, my DH enjoyed this on crackers, thanks Pat!