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

thanks aem, clipped and saved.


``````````

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.

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

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

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

Thanks for these.

Lou

On Mon, 01 Feb 2010 19:00:32 -0500, Bruce > wrote:

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

Yep. It's a perfect mix. On a different note I make the following
croquettes. I've used both hot and cold smoked salmon. Both are good
but hot is the best.

Lou

smoked salmon croquettes Bon Appétit | June 1998

At the restaurant, these are called truffles and are served on mixed
greens with a watercress vinaigrette, but they are also excellent
presented on their own as hors d'oeuvres.

Makes about 2 dozen.

RSVP; Indian Fields Tavern, Williamsburg VA
ingredients
12 ounces cream cheese, room temperature
6 ounces thinly sliced smoked salmon, chopped
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce

1/2 cup all purpose flour
1 large egg, beaten to blend
2 cups fresh white breadcrumbs

Peanut oil (for deep-frying)
Lemon wedges
preparation
Blend cream cheese and smoked salmon in processor until almost smooth,
with small salmon bits remaining. Mix in dill, white pepper and hot
pepper sauce. Drop salmon mixture by generous tablespoonfuls onto
large baking sheet. Refrigerate until firm, about 30 minutes.

Place flour in small bowl. Dip 1 mound of salmon mixture into flour,
coating completely (shake off excess). Using hands, roll mixture into
ball. Dip ball into beaten egg, then breadcrumbs, coating completely.
Return to baking sheet. Repeat with remaining salmon mixture, flour,
egg and breadcrumbs. Cover and refrigerate croquettes until cold,
about 20 minutes. Add enough peanut oil to heavy large saucepan to
reach depth of 3 inches. Heat to 350°F. Working in batches, fry
croquettes until golden brown, about 2 minutes. Using tongs, transfer
croquettes to paper towels; drain. Serve warm with lemon wedges.

On Mon, 1 Feb 2010 16:40:01 -0800 (PST), ImStillMags
> wrote:

>On Feb 1, 4:00*pm, Bruce > wrote:

>Here's one that I used when catering. Sometimes I piped it into
>little baked shells as well.
>
>http://www.hizzoners.com/index.php?option=com_temid=63

Did you send the 3 bucks in they ask for?

Lou