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sf[_9_] sf[_9_] is offline
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Default Smoked Salmon Spread


thanks aem, clipped and saved.


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On Mon, 1 Feb 2010 13:02:04 -0800 (PST), aem >
wrote:

>Here are two versions of a spread you can make if you find good hot-
>smoked salmon (Portlock is a pretty good brand, out of Seattle). The
>first is from a food writer/restaurateur for the Juneau (AK) Empire,
>the second is my old favorite. The first is lighter in texture and
>more varied in its tastes/flavors, the second is more straightforward.
>
>Smoked Salmon Spread
> by Ginny Mahar
>
>(Makes 2 cups)
>
>Popular go-withs for salmon spread are buttery crackers (I like Late
>July Organic's Classic Rich Crackers because they're light yet
>sturdy), pumpernickel cocktail bread, bagel chips or Lavosh-style
>flatbread.
>
>8 ounces smoked salmon
>4 ounces cream cheese
>¼ cup sour cream
>¼ cup mayonnaise
>½ teaspoon Louisiana-style hot sauce
>2 tablespoons capers, drained
>2 tablespoons chopped walnuts
>2 teaspoons sour cream horseradish
>2 teaspoons finely chopped chives, plus extra for garnish
>1 teaspoon lemon juice
>1/8 teaspoon freshly ground pepper
>
>1. Break the salmon into small pieces, discarding skin and bones. Set
>aside.
>2. Place the cream cheese in a medium, microwave-safe mixing bowl.
>Microwave on high 30 seconds or until softened.
>3. Add all remaining ingredients (except salmon) to the cream cheese
>and stir to combine. Add flaked salmon and using a rubber spatula fold
>into mixture until thoroughly coated.
>4. Place in a serving dish and garnish with extra chives. Keep
>refrigerated until ready to serve. May be made 1 day in advance.
>
>------------
>
> Smoked Salmon Spread
>
> 6-8 oz. smoked salmon (hot smoked, not nova)
> 8 oz. cream cheese (room temp)
> 1 small, 1/2 large red onion, finely chopped
> 2 TB milk
> 2 TB fresh lemon juice
> 1 TB fresh dill, chopped (or 1/2 TB dried)
> 6 or so shakes of Louisiana red hot pepper sauce
>
> Mix cream cheese, milk, lemon juice, hot sauce, and dill together
> until well combined. (The milk helps the cream cheese mix
>smoothly.)
> Stir in the onion and smoked salmon.
> Refrigerate for at least two hours to let flavors combine (may store
> overnight). Let come to room temp to serve, spread on crackers.
>
>Note: I posted this before and overstated the dried dill at 2 TB
>instead of 1/2 TB. -aem



--
I love cooking with wine.
Sometimes I even put it in the food.