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Salmon Spread

Tuesday, November 22, 2011


  • 8 ounces smoked salmon*
  • 1 cup nonfat cottage cheese
  • 4 ounces herb-flavored chevre cheese (room temperature)
  • 1/4 cup vodka (plain, grapefruit- lemon/citrus- or pepper-flavored)
  • 2 tablespoons lemon juice
  • 1 teaspoon finely-grated lemon zest
  • 2 teaspoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • pepper to taste — be generous (if you use pepper vodka adjust to taste)
  • lemon, sliced

Flake the salmon. Set half of that aside. Drain the cottage cheese in a fine-meshed strainer, pressing on it to get out as much liquid as possible. Put everything except the reserved salmon and lemon slices in a food processor and pulse until fairly smooth (not quite pureed as smooth as baby food). Scrape puree into a bowl and add the reserved salmon, stirring gently to not completely break up the flakes. You want some texture from the salmon.

Arrange lemon slices around the serving bowl for people to use as desired. Serve with pita chips or crackers, or whatever you like.


  • This can be made up to two days in advance, covered and refrigerated.
  • There’s plenty of salt in the ingredients plus the chips/crackers, so there’s no need to add salt.

* I made the salmon that I’m using — I smoked a whole fillet in my smoker for about four hours. It looks pretty much like this:

I don’t expect most people to be able to go to their freezers and find a vacuum-sealed package of salmon that they home smoked, so use whatever you have available to you — even canned salmon with a few drops of liquid smoke!

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