Monday, April 25, 2011

Herbed Smoked Salmon Yogurt Cheese Spread

Have you made yogurt cheese?  It is a great way to make your yogurt thicker to any degree.  Just pour into a fine cheese cloth, tie the ends, let it hang and drip into a bowl (I use a wide vase)  A short drip of 2-4 hours will just give you a creamier yogurt like a Greek yogurt.  4-6 hours yields a great sour cream replacement that makes great veggie dips.  To make a cream cheese consistency, you will need to drip for 6 hours, open cloth, scrape, stir and turn contents to loosen, then drip 4 more hours. For this recipe I used a cheese somewhere between sour cream and cream cheese.

4 ounces smoked salmon
1 small shallot, finely minced
¼ cup fresh herbs, minced
4 ounces yogurt cheese
¼ teaspoon salt
1/8 teaspoon pepper

Combine all ingredients in a bowl and refrigerate for 1 hour to let flavors meld.  Spread on a fresh English muffin.
links; Hearth and Soul Hop, Tempt My Tummy Tuesday, Tasty Tuesday, Monday Mania, Happy Homemaker Monday, Menu Plan Monday


  1. Oh wow. My husband is going to go nuts over this! Thanks!

  2. This looks.... ummm .... interesting. You caught my attention, lol. I'm sure it's yummy.

    Here's my ECLAIR CAKE recipe:


  3. Love this dip, anything with yogurt is my favorite. Thanks for sharing with Hearth and soul blog hop.

  4. Yup. I was right. The hubby loved it! I was wondering what herbs you used and if I didn't have them, what dry ones might work.
    Also, I wondered about the size of shallot you used. A whole one seemed like too much so I didn't add it all.

  5. I used dill, oregano and parsley one time and mint and tarragon another time. You should be able to use dry herbs like basil, thyme, oregano and dill.

    I used a pretty small shallot. It was about 1 heaping tablespoon once chopped.


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