Fleur de Lis

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Monday, March 18, 2013

Salmon Spread with Wheat Toast Triangles


This recipe had several variations:  ham, shrimp, salmon or chicken.  Because this was the appetizer portion of our St. Patrick's Day meal, I thought salmon was very appropriate.  Next time I'd add a little more lemon juice, but it was delicious prepared as written.

2 T. butter, melted
2 cups cooked, skinless, boneless wild salmon
1 T. lemon juice
1/8 t. freshly grated nutmeg
salt and pepper to taste

In a food processor, add all ingredients.  Process by pulsing to form a coarse paste.  Taste and add salt or lemon juice if needed.

Refrigerate until served.  Serve with toast points or crackers.

From Real Irish Food by David Bowers

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