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
>

Cream cheese makes the best smoked fish dip. Google will return mostly
mayo based recipes.

Bruce