Looking for a hearty spread that can be served as a light lunch or appetizer and pairs just as well with Chardonnay as it does an IPA? Look no further! This Salmon Spread with Toasted Baguette recipe is my go-to when I have leftover salmon and want to have something quick and easy.
Start with slicing up the baguette to make the toasts. I like rustic sourdough, but any type of baguette will do.
Drizzle a little oil over the top, and bake at 400 degrees for about 10 minutes or until the tops turn golden brown.
While that is baking, mix all the other ingredients together. Here’s where you can blend to suit your taste. If you use a food processor, the spread will turn out creamier and smoother, almost like a dip. You can also adjust the amounts for the sour cream, cream cheese, and mayonnaise to suit your liking.
You can skip the food processor entirely and just use a fork to mix it together. That method will result in a spread that look similar to tuna spread.
And that is about it!
You’re now ready for your afternoon snack, appetizer, or Super Bowl party.
Serving Suggestions
- On endive leaves for a gluten free, keto option
- Open face on sourdough bread for a light lunch
- With crackers
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Ingredients
- 1 baguette rustic, sweet French, or sourdough
- 1 tbps olive oil
- 10 oz salmon either leftover or 2 (5 oz canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup red bell pepper chopped
- 1/4 cup Spanish olives chopped
- 2 tbsp capers
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- hot pepper sauce to taste
- pepper to taste
- chives or dill for garnish
Instructions
- Put salmon, sour cream, and mayonnaise in a food processor and blend.
- Pour that mix in a large bowl.
- Add all other ingredients and blend together.
- Serve in a bowl with crackers, toasted baguette, or endive leaves.
Notes
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