As I mentioned last week, I was helping with a tea party for a dear friend’s 90th birthday, which was on Saturday, Valentine’s Day. What a great party it turned out to be!

I posted the recipe for the Curried Chicken Sandwiches last week and this week, I am bringing you the recipe for the Smoked Salmon Spread. This is a fantastic and easy sandwich spread that incorporates the salmon into cream cheese to produce a lovely pink colored spread. I added a little dill to it along with a bit of red pepper. The result is delicious and has just a hint of bite. I forgot to take a photo as soon as the sandwiches were set out, so my photo shows most of the top layer of the carrier gone. I didn’t get any photos of the ones on my low carb focaccia bread, btu I can tell you, they were wonderful! You can use the spread on vegetable rounds, like cucumber or zucchini, instead of bread. Or you can put it on low carb crackers or Oopsie Rolls cut into finger-sized sandwiches.

Smoked Salmon Spread

4 oz. Cream Cheese, softened
1/2 tablespoon Heavy Cream
3  tablespoons chopped Cucumber
4 ounces  cold Smoked Salmon, thinly sliced
1/2  teaspoon  Lemon Juice
1/4 teaspoon dried Dill
1/8  teaspoon  ground Red Pepper
12  Low Carb Bread slices or 24 slices of thinly cut zucchini
1/4 cup Green Onions, chopped

Reserve 1 oz of the salmon for topping.

Process cream cheese and cream in a food processor until smooth, stopping to scrape down sides.

Add the chopped cucumber, 3 oz. of salmon, lemon juice, red pepper and dill; process until well blended.

Use low carb bread of your choice or thinly slice two or three large zucchini’s to use as a base. You could also serve on sliced cucumber rounds. I used low carb focaccia bread for my sandwiches. You could also use Oopsie Rolls as a base – make them into bread-sized squares.

Spread each slice of bread with the filling. Slice the bread into triangles or cut in half.  Top each sandwich with a small piece of smoked salmon and a sprinkling of green onions. Refrigerate for at least two hours before serving.

Makes 24 finger sandwiches.

Carb counts don’t include the bread or vegetable base, so that needs to be added.

Filling Only:
   Nutrition Info per recipe:
     Calories: 587  Fat: 49.8 g  Net Carbs: 7.3 g  Protein: 30.2 g

   Nutrition Info per sandwich – 24 yield:
     Calories: 24.5  Fat: 2.1 g  Net Carbs: 0.4 g  Protein: 1.3 g