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Saturday, July 28, 2007

Molded Salmon Loaf

Seasonal Recipe of the Week

1 8-ounce package good, full-fat cream cheese, room temp. (Philly Brand)
1/2 cup fresh, flaked salmon
1/2 cup chopped chives or scallions
2 tablespoons sour cream
1 Tablespoon fresh lemon juice
1/2 teaspoon fresh chopped Dill
1/8 teaspoon fresh ground pepper
Salt to taste
1/2 cup chopped parsley

In a mixing bowl, combine all ingredients except parsley and mix with wooden spoon till well blended. I sometimes just use my electric mixer — gently — with the paddle attachment on low speed, but that’s just me. Pack into a plastic wrap-lined mold or mound and refrigerate till firm, 2-3 hours. After unmolding onto serving platter, garnish with parsley, lemon slices, and surround with crackers. Ritz would be the classic choice. You could also do this with smoked trout if you want to be different. Smoked fish tends to be saltier, so adjust your seasonings accordingly. To add an ethnic touch you could substitute lime juice for lemon juice or Cilantro for Parsley. Be creative, go crazy!