Braden Family Cookbook
SMOKED SALMON DIP & SPREAD Betty Jean Nichols
Place cottage cheese in a strainer over a bowl in the refrigerator, covered, overnight to drain out the excess moisture.
Finely chop 1/3 of the salmon and set aside. Coarsely chop the remainder of the salmon and add to a blender with everything except the dill and 1/3 finely chopped salmon, salt and pepper. Blend until smooth. Add salmon, dill, stir and then salt and pepper to taste.
Serve with crackers or thinly sliced baguette.