Braden Family Cookbook

Chuck Braden

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SMOKED SALMON DIP & SPREAD                       Betty Jean Nichols

2 cups cottage cheese

8 oz. Smoked salmon

2 TBSP dry white wine

2 TBSP lemon juice

2 TSP Dijon mustard

2 TBSP fresh dill, chopped

 

salt and pepper to taste

 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.