I often make too much when I’m cooking and end up with leftovers at the end of the night. The other day, I had leftover grilled balsamic-dijon salmon, so I used the extra remaining fillet for salmon cream cheese spread. The spread is great with bagels, crackers or just regular toast.
Traditionally, the recipe uses smoked salmon, but cooked salmon is fine as well.
- 3 branches of fresh dill
- ½ fillet (about 0.2 lbs) cooked salmon OR smoked salmon
- ½ branch of scallions
- 1 cup of cream cheese
- ¼ cup of sour cream
- ground pepper
- splash of lemon juice (optional)
Note: if you are using cooked salmon, add a pinch of salt for taste.
Cut the salmon fillet/smoked salmon into fine pieces with a fork in a bowl.
Add cream cheese and sour cream and mix until even.
Finely dice the dill and scallion, and add into the mix.
Add a dash of ground pepper and lemon to taste, and mix until even.
Serve with your favorite carbs!