Smoked Salmon Spread

By Hester

During this holiday season, serve this appetizer on cucumber slices, jicama, celery sticks and on whole grain crackers. This versatile recipe can also be served as a sandwich spread. Liquid smoke gives a special flavor, but it can be omitted. Red canned salmon or leftover fresh salmon work the best in this recipe.

Ingredients

• 1 tub (12 ounces) fat-free cream cheese
• 1/2 cup fat-free sour cream
• 1 tablespoon lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon hickory liquid smoke*
• 1/8 teaspoon salt (optional)
• 1/8 teaspoon ground black pepper
• 1 can (14.75 ounces) red salmon, drained, or 2 cups cooked and flaked fresh salmon
• 2 tablespoons chopped celery
• 2 tablespoons chopped green onion

Preparation

Step 1

Have cream cheese at room temperature.

Blend the first seven ingredients in a mixer.

Remove skin from salmon and mash bones, if using canned.

Mix salmon, celery, and onion with the cream cheese mixture.

Spread on raw vegetables, whole-grain crackers or use as sandwich spread.

*Hickory liquid smoke can be found in the grocery store next to the barbecue sauce.

Makes about 3 cups, 24 servings
Each Serving (2 tablespoons): Carb Servings: 0; Exchanges: 1 lean meat