Cold Salmon Spread Food

SALMON SPREAD I

Steps:

• In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.

CREAMY SALMON SPREAD

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, melt the butter. Add the salmon fillet and reduce the heat to low.
• Cook, turning once, until the salmon is just cooked through, about 5 minutes on each side. The salmon's internal temperature should be at least 145 F.
• Remove the salmon from the saucepan and cool. Flake the salmon into small pieces.
• In a medium bowl, beat the softened cream cheese using a hand mixer until soft and fluffy.
• Gradually add the mayonnaise and lemon juice and beat well.
• Stir in the mustard, horseradish, salt, pepper, and thyme.
• Fold in the flaked salmon.
• Cover and refrigerate for 1 to 2 hours to blend the flavors.
• Serve straight from the fridge or let sit out for 20 minutes. Accompany with crackers, fresh vegetables, or toasted French bread.

COLD SMOKED SALMON RECIPE

Steps:

• The brine is a little different from one recipe to another.
• You can make the fish taste more salty or sweet depending on your preference.
• Add all of the ingredients together and bring to a boil.
• After boiling, allow it to simmer for five minutes.
• To make sure you have the right balance of salt, try balancing a boiled egg until it floats.
• If the egg sinks, add ¼ of a cup of salt and then refrigerate.
• The brine is ready once it reaches 40 degrees.
• Place the fish in the brine and cover it.
• Allow it to sit in the refrigerator between 6 and 12 hours.
• If you like, you can let it sit for 24 hours.
• Once the salmon has been brined, rinse it with fresh, cold water to remove extra salt.
• Next, mix brown sugar and salt to create the cure.
• Spread ⅓ of the cure mixture all over a glass pan and place the salmon on top.
• Place the remaining cure all over the top and sides of the salmon, covering it completely.
• Generously add the cure to both sides of the uncut filet.
• Leave the skin on during salting.
• After salt curing, the meat is rinsed, dried, and refrigerated.
• Refrigeration helps the pellicle form which aids the smoke sticking to the meat.
• After refrigeration, the skin is removed to better allow the smoke to penetrate the fish.
• Remove the chewy brown flesh by carefully cutting it off with a knife.
• This part of the fish can become rancid during the curing and smoking process.
• Allow the fish to cure between 48 and 72 hours.
• Place about one pound of weight on top of the fish while curing.
• Once it's cured, rinse the filet and soak it for about a half hour.
• Then allow the fish to drain for another half hour.
• Let the fish dry on a rack with the skin side down in the refrigerator for about four hours.
• The fish should be slightly sticky to the touch.
• Add the fish to your cold smoker and remove it in about 10 hours.
• The fish should feel slightly leathery and have a bronze-like color.

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

KITTENCAL'S SIMPLE AND DELICIOUS SALMON SALAD SANDWICH

Steps:

• In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
• Add in green onions, celery, lemon pepper and seasoned salt.
• Cover and refrigerate for at least 2 hours or more.
• Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
• Place a lettuce leaf over 3 slices of buttered toast.
• Scoop the salmon mixture onto the lettuce then spread.
• Top with 2 thinly sliced tomatoes.
• Cover each with a bread slice.
• Slice in half and enjoy!

COLD SALMON SPREAD

Steps:

• In a bowl, mix together the cream cheese, smoked salmon, capers, caper juice, lemon juice, chives, and dill weed until well blended. Cover, and chill for 1 hour. Serve with buttery crackers.

SALMON PATTIES

Steps:

• Drain salmon and pick out round backbones and larger pieces of skin.
• Put salmon in a large bowl and add eggs, onion, bread crumbs, and salt and pepper. Mix together until well blended then form into patties. I usually get 8 or 9 out of 2 cans of salmon.
• Pour oil into skillet and heat on medium-high heat. Place patties in pan and fry about 3 minutes on each side, until well browned and crisp.
• Drain on paper towel lined plate for a few minutes before serving.

SALMON SPREAD

Steps:

• Mix together cream cheese and sour cream till smooth
• Add horseradish, lemon juice and Daddy Hinkles; mix well.
• Then add onions and dill mix well again
• Finally add the salmon
• Mix everything till well blended.
• Serve right a way as a dip or refrigerate and use as a spread. I hope you all enjoy this--know the guest at the 23rd Street Dillons do lol.
• Oh yeah, I serve this on crackers--usually just Ritz at work, but it is so good on the new Keebler cornbread crackers--yum!