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1
4 ounce piece plain smoked salmon, flaked, with skin and bones removed
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1/2
8 ounce package cream cheese, softened
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1/4
cup purchased basil pesto or Homemade Pesto (see Recipe Center)
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1
8 ounce package cream cheese, softened
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1/4
cup butter or margarine, softened
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2
tablespoons snipped fresh chives
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1/4
teaspoon coarsely ground black pepper
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Chives (optional)
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Assorted crackers or sliced baguette
1. Line a 3-cup mold or 3- to 4-cup bowl with plastic wrap; set aside.
2. In a medium bowl stir together salmon and the 4 ounces cream cheese. Spread evenly in the bottom of the prepared mold. Spread pesto over salmon mixture. In a medium bowl stir together the 8 ounces cream cheese, the butter, 2 tablespoons chives, and pepper. Drop by spoonfuls over pesto; gently spread over pesto. Cover and chill for at least 6 hours or up to 24 hours.
3. To serve, uncover and invert mold onto a serving platter; remove plastic wrap. Let stand at room temperature for 15 minutes. If desired, garnish with additional chives. Serve with assorted crackers.
4. Makes about 2-1/2 cups spread (twenty 2-tablespoon servings).
- Servings Per Recipe 20,
- Calories 109,
- Protein (gm) 3,
- Carbohydrate (gm) 1,
- Fat, total (gm) 11,
- Cholesterol (mg) 97,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 3,
- Vitamin A (IU) 292,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 135,
- Potassium (mg) 32,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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soooo good. But you HAVE to let it sit for at least 6 hrs. 12 is better.
12/18/2009 10:32:18 PM Report Abuse