Warm 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.

ALASKAN SMOKED SALMON DIP

Steps:

• Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.

HOT SMOKED SALMON

Steps:

• The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
• At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
• Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
• Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
• Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

WARM SALMON SPREAD

Steps:

• PREHEAT THE OVEN to 375°F.
• STIR TOGETHER the smoked salmon, cream cheese, onion, milk, and horseradish in a medium bowl.
• Add salt and pepper to taste.
• When well blended, put the mixture in a small baking dish, preferably one suitable for serving.
• Sprinkle the almonds on top and bake until the mixture is bubbly and the almonds are lightly browned, 12 to 15 minutes.
• Serve warm with crackers, bread slices, or vegetables.

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.

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.

WARM SALMON DIP

Steps:

• Combine salmon and cream cheese in microwaveable bowl.
• Microwave on HIGH 1-1/2 min. or until cream cheese is completely melted and dip is heated through, stirring every 30 sec.

SALMON SPREAD

Steps:

• In a bowl, combine the cream cheese, onion, lemon juice, horseradish and mustard. Stir in the salmon. Sprinkle with parsley. Serve with crackers or as a sandwich spread.

SALMON PARTY SPREAD

Steps:

• In a bowl, combine the first eight ingredients; stir until well blended. Cover and chill for up to 24 hours. Transfer to a serving bowl; if desired, sprinkle with pecans or parsley. Serve with crackers.

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.

SALMON SPREAD II

Steps:

• In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
• In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
• Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

HOT SALMON DIP

Steps:

• Combine the cream cheese and mayonnaise.
• Mix in the horseradish, dill weed and Worcestershire sauce.
• Stir in the salmon, bell pepper and green onion.
• Place the mixture in 8-inch or 9-inch pie plate.
• Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
• Note: This dip could easily be made and served in the crock pot.

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.