I love all kinds of dips and spreads. Most of my recipes are old-fashioned favorites that I updated and changed to suit my tastes. This recipe, on the other hand, is a classic.
I fiddled with the recipe, as is my wont, and this is the result. Since I don't fish, I had to rely on salmon filets from the store, cooked gently in butter. The combination of cream cheese, salmon, mustard, and horseradish is delicious. You can use leftover cooked salmon in this recipe, or cook the salmon yourself as directed. This is also a great way to use smoked salmon, whether it's cold- or hot-smoked. Just use about 1/2 pound of salmon in the recipe.
I love appetizer recipes like this that can be made ahead of time. This recipe can be easily doubled too. It will keep in the fridge for 2 to 3 days, if it lasts that long!
I like to serve this recipe with crisp crackers, especially the whole wheat variety. If you thin it out with a bit of whole milk or light cream, you can use it as a dip. You could also add veggies to this spread; some finely chopped red bell peppers or grated carrots would be delicious. Or add some caramelized onions or toasted garlic. And it could also be a sandwich spread. Put this creamy and flavorful mixture between split halves of mini croissants or tiny dinner rolls for a delicious snack.
Enjoy every bite of this simple and flavorful recipe.
- 1 tablespoon butter
- 1/2 pound salmon fillet
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon dried thyme leaves
Heat the butter in a medium saucepan over medium heat. Add the salmon fillet and reduce the heat to low. Cook, turning once, until the salmon is just cooked through, about 5 minutes on each side. The salmon's internal temperature should be at least 145°F.
Remove the salmon from the saucepan and cool. Flake the salmon into small pieces.
In a medium bowl, beat the cream cheese until soft and fluffy. Gradually add the mayonnaise and lemon juice and beat well.
Then stir in the mustard, salt, pepper, and thyme. Fold in the flaked salmon.
Cover and refrigerate for 1-2 hours to blend flavors. Serve with crackers, fresh vegetables, and toasted French bread.