Makes about 35 toasts
A persuasive party nibbler, these salmon snacks trace back to the venerable James Beard's Menus for Entertaining (Marlowe & Company, 1997), so they have a lineage that any spread would be proud to brag about. If bragging is not a style you advocate, be happy in the fact that what you're serving adds that touch of Northwest smoothness that every gathering needs (the Northwest coming from the salmon, the smoothness from the nature of this blend).
- 12 ounces hotsmoked salmon, diced
- 1 green onion, finely chopped
- 2 tablespoons minced fresh dill
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh parsley
- 2 sprigs fresh dill
- Melba toasts or similar crackers
1. Mix the salmon, onion, dill, mayo, sour cream, lemon juice, and pepper in a large bowl until well combined. Put in the refrigerator to chill for at least 1 hour or up to overnight.
2. Serve garnished with the sprigs of parsley and dill (cut them up if that's your preference) and surrounded by the Melba toasts for guests to spread their own.
A Variation: Try the salmon mixture spread onto endive leaves instead of the Melba toasts.
50 Simple, Stylish Recipes to Make You a Popular Party Host
- by A.J. Rathbun
- Harvard Common Press 2008
- Hardcover; $12.95
- ISBN-10: 1558323473
- ISBN-13: 978-1-55832-347-6
- Recipe reprinted by permission.
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This page created December 2008