Healthy Food Dinner Diet Recipes

This recipe would use both smoked salmon and freshly poaches salmon combined with a mixture of lemon juice, capers, Dijon, chives, lemon zest, and butter. Serve with toasted baguette slices.

INGREDIENTS      

8 ounces skinless salmon fillet
8 ounces smoked salmon, finely chopped
1 teaspoon of grated lemon peel
2 Tbsp of lemon juice
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon chopped fresh chives
1/8 teaspoon coarsely ground black pepper
1 teaspoon drained capers, chopped
1/2 cup butter (1 stick), softened

DIRECTIONS      

• For poaching the salmon: Heat ½ inch of water in a skillet until it boils. Put the salmon fillet then lower heat. Cover and let it simmer for 5 minutes or until salmon flakes when poked by a fork. Remove salmon from water using a spatula or spoon. Drain over paper towels then put it in a medium bowl allowing it to cool.
• Make a smooth paste with poached salmon by mashing it using a wooden spoon. Mix in smoked salmon, butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives. Combine well.
• In a serving bowl, spoon salmon mixture. Put a cover then put it in the refrigerator for about 2 hours. Allow it to stand at room temperature for half an hour until it is soft enough to spread. Use the remaining chopped chives to sprinkle the top and serve with sliced toasted or plain French baguette.
• This would make 3 cups of spread or an estimate of 20-50 servings depending on the thickness of spread application.