Alaskansmokedsalmonspread Recipes

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.

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.

Steps:

• Blend all ingredients except salmon until creamy.
• Stir in the boneless / skinless smoked salmon and enjoy!

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.

Steps:

• Warm cream cheese in the microwave until slightly runny.
• Mix cream cheese with chopped smoked salmon until combined.
• Stir in tobasco, sour cream and mayonnaise until smoothly combined.
• Stir in garlic and green onions.
• Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
• Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. , Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

Steps:

• Cut fish into 4 pieces. In a bowl, combine oils, basil, coriander, thyme, pepper and garlic. Marinate salmon in this and refrigerate for 2 hours, turning pieces frequently.
• Before cooking, remove salmon from refrigerator. Let sit at room temperature for 30 minutes.
• Preheat the oven to 175 degrees. Spread out celery and carrots on a baking tray and place fish on top. Bake with the oven door open till fish is lukewarm, about 10 minutes. Remove and let cool to room temperature.
• For the parsley oil: Combine oil and parsley in a blender and purée. Add capers to purée and pulse until finely chopped.
• For salad: Slice the fennel using a mandoline. Place in a bowl. Add lemon juice and zest; season.
• Arrange a mound of salad on 4 plates. Mix the chives and kombu and pat onto the top of the salmon. Set salmon on salad on each plate. Sprinkle each with sea salt. Drizzle the parsley oil and dot the caviar around each plate.