I used this as a tart filling for Irini’s Fairy Garden Party, but ever since then, I’ve kept a tub of it in the fridge for a quick, easy, healthy and tasty lunch. In general, I hate salmon. I can’t stand the smell, so I never cook it and I never eat it, so I’m not even sure why I made it for the party, but it is absolutely delicious. So even if you, or your kids, don’t like fish, try this recipe! I love it for lunch spread on crackers and topped with some slices of cucumber, and as I said, it is great as a tart filling, garnished with a paper thin slice of cucumber and a twist of lemon zest. Stephen loves it as a dip with veggies, and Nick likes it as a sandwich spread. It really is that versatile! Ignore my picture above – I literally had nothing in the house to garnish the Cruskits with!
Creamy Salmon Spread
1 pack (250g) cream cheese, regular or spreadable
210g can boneless and skinless red salmon, drained
2 tablespoons sour cream
2 tablespoons mayonnaise
Juice and zest of 1/2 lemon
1 tablespoon fresh coriander leaves, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme, finely chopped
Salt and pepper, to taste
Beat cream cheese in a small bowl until smooth and creamy. Add remaining ingredients and beat until well combined, about 1 minute. Serve!!
This will keep in the fridge for about a week.
