With all the salmon fisheries happening off the coast, in the Strait of Juan de Fuca, San Juan Islands and clear into Puget Sound there is no doubt that salmon will be the main entree or appetizer on plenty of menus this summer. With that in mind here is a yummy easy to make appetizer that will take about five minutes to prepare, and will have friends coming back to the table for more!
Grilled salmon spread
1/2 pound of grilled salmon
1 lemon (freshly squeezed)
1 8 ounce package of cream cheese, softened at room temperature
1/4 of sweet yellow onion finely chopped
1 tablespoon finely chopped fresh dill weed
1 tablespoon of jar or fresh oregano
2 tablespoon of fresh scallions
1 tablespoon fresh finely chopped parsley
1/2 teaspoon minced jar or fresh garlic
1/4 teaspoon sea salt
1/4 teaspoon black pepper
In a medium-sized bowl, mix with a spoon the grilled salmon (with hands break up into very small pieces), cream cheese, lemon juice, dill weed, oregano, garlic, scallions, onion powder, parsley, and sea salt and black pepper.
Chill in the refrigerator until serving.
Serve and spread on your favorite crackers or small squares of rye or pumpernickel bread. Some like their bread toasted or purchase crustinis at the grocery store.