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Smoked Salmon / Confetti Cream Cheese
This recipe will result in a soft-style cream cheese (which can be flavored with smoked salmon, bacon, shallots, garlic, herbs, etc.) and about a pint of whey (which can be used as an inoculant for fermenting vegetables).
Ingredients
- 1 quart whole milk yogurt (from grassfed cows, if possible)
- 1 small package smoked wild-caught salmon
- 1 large shallot
- Petals from a few edible flowers (calendula and bachelor button make a colorful confetti)
- A few snips of fresh dill weed
- ½ teaspoon unrefined sea salt (I like Celtic Sea Salt)
Directions
To make the cream cheese: Gather together a large bowl, a fine mesh metal strainer, and a thin dish towel. Line strainer with dish towel and place in bowl, then pour contents of yogurt container into the towel. Pull the edges of the towel over the yogurt to cover, and allow to sit on the counter overnight (or eight hours). In the morning, open towel and transfer cream cheese to a glass container. Remove strainer and transfer whey into a jar.
When ready to flavor the cream cheese, transfer to a bowl and stir in flaked salmon, minced shallots, flower petals, dill weed snips, and salt, then return to glass container.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Lacto-fermented Carrots with Ginger
Pesto Beef Heart Lettuce Rolls
Pastured Bacon / Raw Blue Cheese Quiche
Published in the Price-Pottenger Journal of Health & Healing
Summer 2011 | Volume 35, Number 2
Copyright © 2011 Price-Pottenger Nutrition Foundation, Inc.®
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