Creamy Smoked Salmon Spread Food

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SMOKED SALMON SPREAD

Steps:

• In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

LAYERED SMOKED SALMON SPREAD

Steps:

• Line 3-cup bowl or pan with plastic wrap, letting plastic wrap hang over edge. In large bowl, stir together cream cheese, 1/2 cup of the sour cream, the lemon-pepper seasoning and chopped dill weed until well blended.
• Spoon 1/2 of cream cheese mixture by heaping tablespoonfuls into bowl; spread and press into bottom of bowl. Top with salmon. Spoon remaining cheese mixture by tablespoonfuls over salmon; spread over salmon layer. Fold plastic wrap over top of cheese to cover completely; press top layer of cheese onto salmon. Refrigerate 1 hour.
• Remove plastic wrap from top of cheese mixture. Place serving plate upside down on bowl; turn plate and bowl over. Remove bowl and plastic wrap. Using rubber spatula, spread remaining 1/2 cup sour cream over cheese mixture. Spoon bell pepper over sour cream. Garnish with dill weed sprigs. Serve with crackers.

SMOKED SALMON CHEESE SPREAD

Steps:

• Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.

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.

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.

SMOKED SALMON CREAM CHEESE SPREAD

Steps:

• Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
• Refrigerate until ready to use.

FRESH AND SMOKED SALMON SPREAD

Steps:

• Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over the fish just to stop the cooking. Drain well and refrigerate until cold, at least 1 1/2 hours. Discard the poaching liquid.
• Place smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add sea salt to taste.
• Refrigerate up to 6 hours, then serve with toasted baguettes.