Smoked Salmon Spread

Betty Jean Nichols serves this creamy spread with crackers or baguette slices.

Yield: Makes 3 cups; 10 appetizer servings

Ingredients

• 1 1/2  cups  cottage cheese
• 8  ounces  smoked salmon
• 2  tablespoons  dry white wine (optional)
• 2  tablespoons  lemon juice
• 2  teaspoons  Dijon mustard
• 2  tablespoons  chopped fresh dill
• Salt and pepper

Preparation

1. Line a strainer with cheesecloth and set over a bowl. Place cottage cheese in strainer, cover, and chill at least 8 hours or up to 1 day. Discard liquid.

2. Finely dice about a third of the salmon; coarsely chop remainder. In a blender or food processor, whirl drained cottage cheese, coarsely chopped salmon, wine, lemon juice, and mustard until smooth. Stir in diced salmon, dill, and salt and pepper to taste.

3. Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.

Nutritional Information

Calories:

61 (36% from fat)

Protein:

8.1g

Fat:

2.4g (sat 1.1)

Carbohydrate:

1g

Fiber:

0.0g

Sodium:

606mg

Cholesterol:

9.9mg