Smoked Salmon and Potato Spread
Smoked Salmon and Potato Spread
This appetizer is a twist on the classic Potato Skordalia. The rich flavours of sockeye salmon and dill compliment the creamy McCain Purely Potatoes® base. Serve it on a crisp flatbread for the perfect holiday appetizer.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Standing Time: 5 minutes
Half of a 750 g bag McCain Purely Potatoes® Frozen Potato Chunks (about 3 cups/750 mL)
2 cloves garlic, minced
1 cup (250 mL) vegetable or chicken broth
½ cup (125 mL) sour cream
¼ cup (50 mL) sockeye or Coho-pacific smoked salmon, finely chopped
2 tbsp (25 mL) finely chopped red onion
1 tbsp (15 mL) chopped fresh dill
½ tsp (2 mL) grated lemon rind
Flatbread or lightly toasted bread rounds
In a large saucepan, bring frozen potatoes, garlic and stock to simmer. Cover and cook on medium low heat for about 10 minutes or until liquid is absorbed. Let stand for 5 minutes. Mash potatoes evenly and stir in sour cream, smoked salmon, onion, dill and lemon rind until smooth.
Serve with flatbreads.
Makes about 3 cups (750 mL)
Tips: Try serving this spread on crisp cucumber slices and garnishing it with a sprig of fresh dill.
Try this spread as a new side dish option for Thanksgiving dinner too.
Spread can be covered and refrigerated for up to 2 days. Bring to room temperature before serving.
Nutrient Analysis per serving of 1/4 cup (50 mL) spread: 35 calories, 1 g fat, 1 g saturated fat, 5 g carbohydrates, 0 g fibre, 0 g sugars, 1 g protein, 65 mg sodium.
(Note: No flatbreads or toasts included in analysis)
This appetizer is a twist on the classic Potato Skordalia. The rich flavours of sockeye salmon and dill compliment the creamy McCain Purely Potatoes® base. Serve it on a crisp flatbread for the perfect holiday appetizer.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Standing Time: 5 minutes
Half of a 750 g bag McCain Purely Potatoes® Frozen Potato Chunks (about 3 cups/750 mL)
2 cloves garlic, minced
1 cup (250 mL) vegetable or chicken broth
½ cup (125 mL) sour cream
¼ cup (50 mL) sockeye or Coho-pacific smoked salmon, finely chopped
2 tbsp (25 mL) finely chopped red onion
1 tbsp (15 mL) chopped fresh dill
½ tsp (2 mL) grated lemon rind
Flatbread or lightly toasted bread rounds
In a large saucepan, bring frozen potatoes, garlic and stock to simmer. Cover and cook on medium low heat for about 10 minutes or until liquid is absorbed. Let stand for 5 minutes. Mash potatoes evenly and stir in sour cream, smoked salmon, onion, dill and lemon rind until smooth.
Serve with flatbreads.
Makes about 3 cups (750 mL)
Tips: Try serving this spread on crisp cucumber slices and garnishing it with a sprig of fresh dill.
Try this spread as a new side dish option for Thanksgiving dinner too.
Spread can be covered and refrigerated for up to 2 days. Bring to room temperature before serving.
Nutrient Analysis per serving of 1/4 cup (50 mL) spread: 35 calories, 1 g fat, 1 g saturated fat, 5 g carbohydrates, 0 g fibre, 0 g sugars, 1 g protein, 65 mg sodium.
(Note: No flatbreads or toasts included in analysis)
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