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By: Grace B.
| Description: | ||
| Time: | 4 hr 25 min (10 min to prepare, 4 hr 15 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 can (15-1/2 oz. each) salmon, well drained and flaked 4 each oz. cream cheese, cubed 1 each green onion (scallion), cut into 1-inch pieces 0.5 each Sunkist® lemons -grated peel 1 each Sunkist® lemon -juice 0.5 teaspoon dried dill weed 0.5 teaspoon seasoned salt 4 each oz. cream cheese, softened 0.5 each Sunkist® lemons -grated peel 1 teaspoon milk or cream |
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| Directions: | ||
| In a food processor, using the metal blade, process all the filling ingredients until well blended. Line a small (2-cup) bowl with plastic wrap. Spoon salmon mixture into bowl, smoothing top. Cover; chill for 6 hours or overnight. For the frosting, combine the softened cream cheese and lemon peel. Stir in enough milk for a soft spreading consistency. Unmold salmon onto a serving dish; remove plastic wrap. Frost with cream cheese mixture. Sprinkle with additional fresh grated lemon peel and/or chopped parsley, if desired. Serve as an appetizer with assorted crackers or raw vegetables. FRESH SALMON VARIATION: Substitute 1-1/2 to 2 cups flaked, cooked fresh salmon for the canned salmon. To use blender, blend in two batches. |
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| Notes: | ||
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