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Add a photoDon’t be tempted to substitute canned salmon for fresh in this recipe. The texture is much nicer with fresh. This was originally a recipe for an appetizer akin to a cheese ball, but I wanted a recipe for a salmon sandwich filling, so I played with it a bit, adding some mayonnaise to make it more spreadable.
Servings: 12
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Ingredients
- 8 ounces salmon, uncooked
- Olive oil
- 1/4 cup minced onion
- 4 ounces cream cheese (1/2 package) softened
- 2 tablespoons lemon juice
- 1 1/2 teaspoons horseradish
- 2 teaspoons dill weed
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons mayonnaise
- Salt
- Freshly ground black pepper
- 1/2 cup parsley leaves
- 12 slices bread of your choice
Directions
- Wash salmon; pat dry and cover with a light coating of olive oil. Bake at 375 degrees F for 20-25 minutes or just until salmon can be flaked with a fork.
- Break into pieces and place into the bowl of a food processor. Add other ingredients and pulse until well blended. Refrigerate overnight.
- Spread on bread to make sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 93 | |
| Calories from Fat 69 | 74% |
| Total Fat 7.75g | 10% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 62mg | 3% |
| Potassium 114mg | 3% |
| Total Carbs 1.3g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.62g | 0% |
| Protein 4.57g | 7% |
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