On Feb 1, 4:00*pm, Bruce > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

Those recipes look good.

Here's one that I used when catering. Sometimes I piped it into
little baked shells as well.

http://www.hizzoners.com/index.php?o...eads&Itemid=63