Adapted from Best Recipes of Alaska’s Fishing Lodges, by Adela Batin
8-oz. pkg. low-fat cream cheese
½ C low-fat sour cream
¾ tsp. minced garlic
½ tsp. dried dill weed
1 Tbsp. minced parsley
1 Tbsp. lemon juice
½ tomato, diced
3 green onions, chopped
8 oz. smoked salmon or 7½-oz. can salmon with skin and bones removed + ½ tsp. liquid smoke flavoring
Combine cream cheese, sour cream, garlic, dill, parsley, and lemon juice; blend together until smooth. Break salmon into flakes. Gently fold salmon, tomato, and green onions into cream cheese mixture. Serve with crackers or baguette slices.
