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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 8 oz cream cheese
- 4 to 6 ounces smoked salmon
- 1 shallot finally diced
- 2 Tbsp mayonnaise
- 1 Tbsp fresh parsley finely chopped
- 1 tsp lemon juice
- 1/2 tsp dill dry
- 1/2 tsp garlic crushed
- 1/4 tsp seasoned salt
- 1/4 tsp black pepper
Method
- Bring cream cheese to rise to room temperature.
- Mix all ingredients then break up salmon as much as possible and blend with cream cheese mix.
- Refrigerate 2 to 24 hours.
- Serve with toasted baguette or crackers.