I like smoked salmon, as a luxury treat to eat on its own. This recipe does not use smoked salmon. Instead, it relies on no-salt added canned salmon and the convenience of a food processor. By way of food storage laziness, I found cream cheese takes on a crumbled cheese texture when thawed after having been frozen solid.
Ingredients
One 6 oz can TJ boneless pink salmon, drained
8 oz cream cheese, frozen then thawed
1/2 c cheddar cheese, grated
2 small dill pickles, diced
Directions
Whirl it all around in a food processor until a well combined paste forms. Scoop it all out and put into a resealable container. Refrigerate until ready to use.
Strangely enough, the cheddar cheese gives the spread a classic light pinkish-orange color.
