Did you know prior to innovation of afternoon teas, the English served only two main meals, in early morning, and late night dinners. It is not surprising that everyone complained of a "sinking feeling" in the late afternoon. As a remedy the addition of a five o'clock meal was added.
I don't know about you, but I don't normally serve afternoon tea. This recipe makes a perfect appetizer and a fabulous sandwich spread.
Savory Salmon Spread
yields about 6 servings
1/2 cup butter, softened
1 (8-ounce) package of cream cheese, softened
1 (14 3/4-ounce) can pink salmon, drained, skin and bones removed
3 tablespoons chopped green onions
2 teaspoons fresh lemon juice
1/2 teaspoon chopped parsley,
1/4 teaspoon salt
Bibb or other soft lettuce leaves
2 finely shredded boiled eggs to garnish
Fresh parsley for garnish
In the bowl of your mixer blend the butter and cream cheese at medium speed until creamy. Flake the salmon and add to the mixture. Add the green onions, lemon juice, parsley, and salt. Mix well, and chill until firm, an hour or more.
Shape into a 7-inch round and flatten the top slightly. Place on a lettuce-lined serving plate and garnish with egg and parsley. Serve with toast points and/or assorted crackers.