SMOKED SALMON DIP
Combining salmon with fromage blanc makes a light, creamy dip.
Makes 1 cup
1/4 pound smoked salmon, coarsely chopped
3 tablespoons light cream cheese
1/2 cup fromage blanc
2 teaspoons fresh lemon juice
2 scallions, green part only, chopped
Pinch of cayenne pepper
Freshly ground black pepper
1 tablespoon capers, rinsed and drained
Place the salmon, cream cheese, fromage blanc, lemon juice, scallions, and cayenne pepper in a food processor. Add 5 or 6 grinds of black pepper.
Whirl until the mixture is creamy. Add the capers and pulse 4 or 5 times to distribute them evenly.
Serve with celery stalks or cucumber spears, or spread on black bread.
Per serving (1 tablespoon):
21 calories,
1g fat ,
0g saturated fat,
3g protein,
1g carbohydrates.
0g fiber
