Snappy Salmon Spread Food

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.

SMOKY SALMON SPREAD

Steps:

• Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in drained and chunked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend.
• To serve, spread on crackers or French bread rounds.

SNAPPY SALMON SPREAD

Steps:

• In small mixing bowl beat cream cheese, lemon juice, lemon peel, Worcestershire sauce and celery salt on medium speed of an electric mixer until fluffy. Gently stir in salmon, celery and onions. Serve with crackers.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

SALMON SPREAD

Steps:

• In bowl, mash cream cheese with yogurt until smooth.
• Drain salmon and add to bowl (for a more neutral taste, run drained salmon under warm water). Add remaining ingredients, and stir well to mash salmon.
• Serve with crackers or on little squares of thin pumpernickel or rye bread.

EASY SALMON SPREAD

Steps:

• Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard.
• Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Turn bowl upside down onto serving plate; remove bowl and plastic wrap. Garnish spread with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.

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.