Tired of finding salmon spread in the grocery store with about 30,000 ingredients most of which include soy and unpronounceable polysyllabic words? Well, your worries are over.
I got so disgusted with the spreads found in the stores that I decided to try my hand at making my own. It is all natural and a lot easier than I anticipated!
All you need is a piece of salmon, some cream cheese and a small food processor.
I used store-brand soft cream cheese in a tub. The ingredients are: pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums). Any time I see xanthan gum in the ingredients it’s a clue to me that even though the product is not marked gluten-free, it probably is. If you are super sensitive, however, I would never suggest you make that assumption.
The salmon was a nice grilled chunk left-over from last night’s dinner. I always try to cook an extra piece for salmon salad the next day.
My Cuisinart Mini-Prep food processor is the perfect size for this little task.
- Break up the salmon into pieces and place inside the food processor.
- Use the low speed until the fish is uniformly ‘grated’.
- Put one tablespoon (or more) of cream cheese in the food processor.
- Use the high speed until the salmon and cream cheese are blended.
- Add more cream cheese and seasonings if you desire. Blend again.
- Repeat until you achieve the consistency and flavor you want.
Really, it’s THAT easy.
If you are gluten-intolerant, try the spread on some rice crackers. If you are wheat-intolerant, the spread is excellent on toasted Mestemacher Whole Rye Bread. (The ingredients for this bread are: whole kernel rye, water, wholemeal rye flour, salt, oat fiber, yeast.) The bread is a little pricey, but if you hate the wheat-free breads that are out there, it’s worth it! Note: It has a slight sour-dough flavor.
This spread is great for breakfast, snacks, and would be great to bring to a party. That way you know there will be something there YOU can eat!