Description Edit

An excellent spread for fresh-baked French bread or even spread thinly with lettuce and tomato on sandwich bread for sack lunches on a long day's hike. The cayenne pepper and garlic powder give the spread a bit of a kick.

This recipe is included in the New Roadhouse Recipes book and is from the Sheep Mountain Lodge, Mile A 113.5, Glenn Highway.

Ingredients Edit

Directions Edit

  1. Blend all ingredients in food processor to desired consistency and chill.
  2. For a chunkier version, mix half of the salmon in with a spoon after all other ingredients have been blended.
  3. Garnish with parsley flakes and fresh grated Parmesan cheese.
  4. Serve with sliced french baguette.
  5. For special events, place spread in a metal fish mold (lined with plastic wrap) before refrigerating.

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