Smoked Salmon Spread

Is great of crackers, party rye, or a bagel.

1/2 cup Cauliflower - chopped

1/4 cup dill pickle - chopped fine

1 sprig fresh parsley

1/4 medium white onion - chopped

1 Cup celery - chopped

8 ounces smoked salmon

2 tablespoon mayonnaise

1 teaspoon dill weed

1 teaspoon horseradish

1/8 teaspoon white pepper

1/4 teaspoon Dijon mustard

4 ounces Cream cheese - fat free

1 teaspoon Lemon juice

1/4 teaspoon Cayenne - to taste

In food processor, chop (do not puree) the cauliflower, pickle, parsley, onion and celery. Next drain the salmon in a colander and discard the liquid. Place in bowl. In food processor, flake the salmon then add to the bowl. Mix well with remaining ingredients.

If you have "beet horseradish" on hand using that will give the spread a nice pink color.

For a more "intense" salmon taste leave out the cream cheese. You can put a small amount of spread over cream cheese on a bagel for a delicious sandwich.

For a heartier meal, serve on bagels spread with cream cheese. For canapes, spread on petite rye and garnish with a green olive slice.

Adapted from recipe by Taku Salmon Smokeries, Juneau, AK

Each (app. 1oz) serving contains an estimated:

Cals: 22, FatCals: 4, TotFat: 1g

SatFat: 0g, PolyFat: 0g, MonoFat: 1g

Chol: 3mg, Na: 137mg, K: 53mg

TotCarbs: 2g, Fiber: 1g, Sugars: 0g

NetCarbs: 1g, Prot: 3g

Cuisine: American

Main Ingredient: Salmon

Servings: 24 Servings/Total Time (median): 1 : 00 Active Time: 0 : 20