Pretty and Pink Salmon Dip Recipe Salmon Spread Recipe

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Fresh wild salmon is far superior to Atlantic salmon which is not actually salmon, but at better than $25 a pound, too pricey for me.  For this dip/spread, a good quality canned wild red salmon is a compromise that doesn't disappoint.  Expect to pay about $5 to $7 for the salmon.  Serve with cut vegetables and/or crackers.  Also see Salmon Tart.

Ingredients
15 ounce can of wild red salmon, skin removed, rinsed and well-drained*
8 ounces cream cheese, softened
optional:  sour cream
1/2 cup of sliced ripe black olives, drained
4-6 green onions
salt and pepper to taste; perhaps red hot sauce or horseradish if you like them

*I discard the skin for the shallow reason that it dulls the vibrant color of the salmon.  Others insist it is so rich in nutrients that it should never be discarded.  Some brands are sold "skinless" and if you prefer the taste and quality of one of them, the debate is ended for you.  There's no reason you cannot use pink salmon.  I like the color (being shallow again!) of the red, but also prefer the taste as well.

Instructions
1.  Place the salmon and cream cheese in a mixing bowl and beat with a hand mixer until fluffy.
2.  If you are going for more of a dip than a spread, beat in a tablespoon or two of sour cream until yo  have the desired consistency.
3.  Reserve a bit of the olives and onion for garnish.  Mince the remaining olives and onions and fold into the salmon mixture.  Season to taste with salt/pepper.
3.  Spoon in a serving bowl and garnish.