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Ingredients
- 8 ounce Cream cheese
- 1/4 lb Smoked salmon bits (least expensive smoked salmon you can find)
- 2 Tbsp. Finely minced red onion
- 2 Tbsp. Red caviar (optional, least expensive you can find)
Directions
- General instructions for all: Take cheese out of the refrigerator at least 1 hour before making mixtures. It is easier to work with the softer cheese.
- I usually mix 2 8oz. bricks of cheese at a time and store in plastic containers. If kept in the refrigerator, most will last up to two weeks.
- Unfortunately, mine never last which long because they are fully consumed by my wife and I much before which elapsed time!!!!
- The recipies are for 1 8oz. block; just double for each block used in the recipe. Place the cheese in the mixer, apply medium power (3 on KitchenAide) and blend cheese to a creamy stage. Add in additional ingredients and blend on low (2 on KitchenAide) until fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in covered plastic bowls in refrigerator for 24 hrs for the flavors to mingle. Serve on toasted bagels, as an omlett filling, with crudites or possibly crackers, etc.
- Instructions above for cheese, salmon and onion. After machine mixing, gently mix in caviar with a spatula.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 283g | |
| Calories 864 | |
| Calories from Fat 734 | 85% |
| Total Fat 83.4g | 104% |
| Saturated Fat 45.05g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 438mg | 146% |
| Sodium 1210mg | 50% |
| Potassium 400mg | 11% |
| Total Carbs 12.39g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 8.53g | 6% |
| Protein 21.52g | 34% |
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