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Discussion Starter #1 (Edited)
1 can pink salmon (drained)
1 8oz pkg. cream cheese
3 or 4 tbsp. mayonnaise
½ to ¾ cup grated cheddar
1/4 tsp. cajun seasoning
1/8 tsp. ground red pepper, or to taste (not cayenne)
chopped pecans (optional)

Flake the salmon & combine with remaining ingredients. Chill before serving.

DH is using this for his SBD salmon spread (which the book mandates be eaten on cucumber rounds, but never provides a source or a recipe for . . . :rolleyes:), but the best thing we've found for it is . . . . . .

Wrap up about 3-4 tbsp. of salmon spread in a nice big leaf of lettuce & then tuck it in a wee LaTiara taco shell. You know me and textures . . . this is a fine little snack or small meal!

(I never pick out the bones/skin of the canned salmon - they're good for what ails us & totally invisible when mashed. I also vary the amount of cream cheese, so do what you like - this is a very flexible recipe! :D)

Oh btw . . . here is my homemade cajun seasoning recipe . . . I keep a shaker of it at the stove all the time - have for years.
 

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I have made a similar dish using smoked salmon (minus cajun spices/cheddar cheese). I peel an English cucumber, leaving small strips of the peel for color, then cut into 2 inch cups, scooping out the center nearly all the way down to the bottom with a melon baller. Put the salmon mix in a baggie or icing bag and squeeze into the cucumber. It's really pretty for a shower or gathering. I will usually put a sprig of dill on top as well. I'll have to try it with the cajun seasoning and cheddar cheese.
 
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