Smoked Salmon Spreadappetizer, low-fat 1 cup ricotta cheese 2 oz smoked salmon; chopped 2 tablespoon fresh dill; chopped 2 tablespoon capers, drained 2 teaspoon lemon juice 2 teaspoon ketchup 1 teaspoon prepared horseradish 1 salt 1 pepper In food processor or blender, puree ricotta until smooth. Add smoked salmon, dill, capers, lemon juice, ketchup and horseradish, using on/off motion. Process until lightly mixed. Season with salt and pepper to taste. Use to spread on toast or to stuff mushrooms or cherry tomatoes or Belgian endive leaves. Smoked trout can be used instead of salmon. Per tb.: 22 cal, 1 g fat, 2 g pro, 1 g carbo, 5 mg chol, 189 mg sodium From: _Lighthearted Everyday Cooking_ by Lindsay, from the files of Linda Shogren |
