Potted Salmon & Herb Sandwich Spread
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| Serves | 6 |
| Prep time | 5 minutes |
| Allergy | Fish, Milk |
| Meal type | Appetizer, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
An easy and delicious way to use left-over cooked salmon, this potted salmon is made in under 5 minutes and is perfect as a sandwich spread or when served with hot buttered toast for a snack or dinner party starter.
Ingredients
- 300g left over cooked salmon (lightly mashed)
- 100g herb and garlic cream cheese
- juice of half a lemon
- salt and pepper
Note
An easy and delicious way to use left-over cooked salmon, this potted salmon is made in under 5 minutes and is perfect as a sandwich spread or when served with hot buttered toast for a snack or dinner party starter.
Directions
| Step 1 | Add the mashed salmon to the cream cheese and mix well. Add the lemon juice and salt and pepper to taste., before potting the salmon in 2 small jars. ( I used glass yoghurt jars) Cover with cling-film and keep in the fridge for up to 3 days. |
| Step 2 | Options: A little herb mayonnaise can be added or some melted butter. Use the potted salmon for sandwiches or spread on toast for a light snack or supper dish. |
