It seems my dear friend Amanda unwittingly put the pressure on for me to re-post a recipe for Salmon Salad. The original recipe for Tuna & White Bean salad is here. I talk about it again here.
The particular recipe that Amanda tried is a version of these that I then pureed since I'm still on the liquids/mushies stage of babying my latest fill. I can't give you exact amounts since once I sort-of just winged it on this one. Here is the list of ingredients and approximate amounts:
4oz smoked salmon (not lox)
4oz canned pink salmon
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 can cannelloni beans
fresh dill (to taste)
capers (to taste)
2-4 oz cream cheese
For the regular recipe, you just mix all ingredients together in a bowl. I've found that this recipe is significantly better if it is allowed to sit in the refrigerator for 24 hours (the flavors really bloom!).
As I mentioned, I pureed this one and it wasn't bad at all! The flavor profile changed a bit and I drizzled a bit more olive oil on top of the finished product to add moistness. It was nice to eat alone, but would also make a great dip for crackers or crostinis or even a melt-style open-faced sandwich.
Enjoy!
3 comments:
The men thought the open face sandwich was the way to go. They liked the idea of cheese!
I am eating the last tiny bit for lunch today! yay!
I do have to say the really tasty olive oil was quite a finisher! Yum.
That sounds amazing. :)
Ohhhhh Lynda you're the best!! Gracias! Can't wait to try it - that sounds yummy! Going to check out your other recipe now... :)
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