From Sandi's Recipe File - Smoked Salmon Brandade

Presents

"Smoked Salmon Brandade"

Recipe Source:
February/March Issue of
Homemaker's Magazine

Serving Size: Makes 2 servings

Amount Ingredient

4 ounces smoked salmon, chopped

2 tablespoons extra virgin olive oil

2 tablespoons 35% whipping cream

2 teaspoons fresh lemon juice

1 clove garlic

1/2 teaspoon dried dillweed

Garnish:

1 teaspoon extra virgin olive oil

2 teaspoons finely chopped red onion

1/4 teaspoon cracked black pepper

1/4 teaspoon fennel seeds

1 tablespoon flying fish or salmon roe (optional)

Toasts or crackers

Lemon Wedge

Preparation Instructions:

Combine salmon, olive oil, cream, lemon juice, garlic and dill in the bowl of a food processor. Pulse until salmon is almost smooth. (Can be made to this point, covered and refrigerated for up to 2 days.)
Drizzle olive oil on a serving plate and spoon salmon mixture into a mound on the plate. Sprinkle with onion, pepper and fennel seeds. Crown with a dollop of roe if using. Serve with toasts and lemon or spoon onto toasts to make canapes. Makes 2 servings.
Per serving (without roe): 270 calories; 24 g fat; 2 g carbohydrates; 12 g protein; 0 g fibre; 497 mg sodium.

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