This creamy salmon spread recipe is made using a combination of cooked and smoked salmon for a rich and delicious flavour. It contains low fat yogurt, a drop of mayonnaise, lemon juice and a sprinkle of chives. Perfect for entertaining, with crackers or toast.
Place all the ingredients in the food processor. Puree until smooth and creamy.
Add the chives and blitz just to combine. Adjust the seasoning as needed and enjoy!
To prepare the salmon from raw place a boneless salmon fillet on top of a baking sheet (skin side down) lined with parchment paper, season and drizzle over a little lemon juice and oil or melted butter. Bake in a preheated oven at 375 F for about 15 minutes or until fully cooked. Remove from the oven, set aside to cool then make the spread.
Serving suggestions: Serve with crackers, toast, garnished with pickled gherkins or beetroot, capers or sliced radishes.
Storing: Refrigerate, covered, for up to 2 days. If you omit the chives the spread will stay fresh for up to 3 days.