Salmon Cream Spread

Barbara Wade Uncategorized



Salmon Cream Spread

Sane and Savory Cookbook is at for your Kindle and can be purchased for all mobile devices. The direct link to Sane and Savory Cookbook is: or you can go to the Book tab on this website and you will find a link to the cookbook there.

For spring holiday parties, this April recipe, Salmon Cream Spread, could add something delicious as an Appetizer or what I call “People Pleasers” in my cookbook. Sane and Savory Cookbook includes 14 Appetizer or People Pleaser recipes, which can make any party or event special. You can also eat them for lunch or whenever you please. Knowing that they are also healthy adds another bonus to the pleasure of eating them and serving them.

The wild caught salmon I suggest in this recipe is a very healthy fish to eat. Here is a little background about this particular kind of salmon. Wild caught Salmon contains 1500 mg of omega 3 fatty acid content per 3 ounces of fish. Omega 3 fatty acids serve important functions in the body. They are a part of cell membranes throughout the body. They provide the starting point for making hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation. They help regulate genetic function. Because of these important functions, Omega 3 fats have been shown to help prevent heart disease and stroke, may help control lupus, eczema, and rheumatoid arthritis. The evidence from studies has shown their most beneficial effect has had to do with heart disease. These Omega 3 fatty acids appear to help the heart beat at a steady pace.

When we eat fish, we also need to be aware of where that fish comes from. The wild caught Alaskan salmon is very well protected. If you get the salmon from a source outside the USA, you are not getting as good of quality fish, and you can support American fisherman if you buy American salmon. The other thing is that: the American fisherman who fish for wild caught salmon do NOT over fish.


Salmon Cream Spread

Serves about 30

Preparation time 15 minutes

Scant 1/2 pound wild caught salmon (cooked, about 10 minutes per side low heat)
1 tablespoon organic Kefir milk
3 tablespoons organic sour cream
2 tablespoons organic cream cheese
1 1/2 tablespoons fresh chopped organic Italian parsley, chopped 1 tablespoon fresh dill weed (1/2 teaspoon dried dill)
2 tablespoons chopped chives
1/2 teaspoon Frontier All Purpose Seasoning
1/4 teaspoon, finely shredded lemon rind
1/4 teaspoon sea salt
1/8 teaspoon organic tarragon leaves, crushed
1/16 teaspoon cayenne pepper
Whole grain or rice crackers.


Remove all the bones from the cooked salmon. In a bowl flake the salmon add the sour cream, cream cheese, and kefir. Sprinkle in the parsley, dill, chives, pepper, salt, and tarragon. Stir everything lightly and then and chill for about 2 hours. Spread this over rice crackers or crackers of your choice.