Salmon sauce made of cream cheese and Chili sauce can be used as appetizer or sandwich filling.

material

A handful of chives 1, dill 1, parsley 1, canned salmon (salmon) 4 15g, cream cheese 150g, lemon 1, tabasco hot sauce/kloc.

working methods

1. Chop dill and vegetables and stir well.

2. Drain the salmon, boneless and skinless. Put it in a bowl and mix well with cream cheese.

3. Squeeze the lemon juice and add it to the salmon in batches until it tastes right. Add Chili sauce and vanilla powder, and stir with a hand mixer to make a thick and even paste. If you like the rough texture, you can stir it with a potato masher or a wooden spoon.

Season with salt, black pepper and lemon juice. Spoon into serving bowls or small baking pans, and freeze for 15 minutes.

5. Serve with bread, toast or biscuits.