Cold Salmon Spread Recipes
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.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SALMON SPREAD I
This recipe is very good and so easy to make. I always serve it when I have a party. Succulent smoked salmon is blended into a creamy, flavorful mixture that's great on crackers or warm bagel slices.
Provided by Toni
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 5m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.7 g, Cholesterol 21.6 mg, Fat 6.7 g, Protein 2.3 g, SaturatedFat 4.1 g, Sodium 105.2 mg, Sugar 0.1 g
COLD THAI SALMON
Quote: "An Asian dish to spice up your potluck!" I am half-Asian and always looking to surprise my friends at potlucks with all kinds of exotic Pan-Asian treats. I have personally found that many of them are not that hard to make ¿ it's just finding the right ingredients. This latest dish was born out of a need to eat healthy while being satisfied and became a staple meal while I was performing in Boca Raton, Fla., last December. It also allowed me to stay trim for my form-fitting gown! The fish can be served hot or cold - I prefer it cold for the warm months - and the leftovers make a nice salmon salad (just add a little of that naughty mayo).
Provided by Food Network
Categories main-dish
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
- Put each salmon fillet in a parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
- Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
- Cut the lime in 1/2 and squeeze the lime juice over the fish.
- Finally add the fish sauce, wine and chicken stock.
- Drain the bowl of cilantro leaves and pat them dry with a paper towel. (You can wrap them in a fresh paper towel, place them in a baggie and put them in the refrigerator. The leaves will stay fresh longer that way.) Garnish the top with some chopped cilantro leaves.
- Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes. Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs.
- Jasmine rice can also accompany the dish if you are eating it hot.
SALMON SALAD
Steps:
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
SALMON SPREAD
OK so I work in the seafood dept of a Dillons' in Lawrence Ks and I make this spread at work to sample out the different flavors of salmon we cook. I'm always being asked to write the recipe down, so I figured I'd share it with you all also since I'm typing up recipe cards for it. Anyhow, just a reminder you can use smoked salmon also and this spread makes about 40 oz. To cut this recipe down and make it thicker, leave everything the same except the salmon and the sour cream. Make sure you lessen them in equal parts. Also I use leftover cold cooked salmon in my dip when smoked salmon is not readily available so the dip tastes a little different every time due to the spices used to cook the fish in. So this is just a basic and adjust horseradish to your own taste. I don't use a lot of it.
Provided by R.Rowand
Categories Spreads
Time 7m
Yield 1 bowl lol, 40 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 59.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.4, Sodium 31.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 3.1
"SMOKED" SALMON CRACKER SPREAD
From the Land Of Lakes Cookbook via a friend who knows how I like to play. Great as an appetizer spread, rolled in a tortilla, or in sandwiches. Lots of possibilities for innovation here! Cook time is chilling time.
Provided by OhMyStars
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In small mixer bowl beat cream cheese at med.
- speed, scraping bowl often, until light and fluffy (2-3 min) Add salt, lemon juice, onion, and liquid smoke.
- Continue beating until well mixed (1-2 min).
- By hand, stir in salmon.
- Spoon into serving bowl and serve with crackers.
- Store refrigerated.
- Garnish with chives, green onions, olives, pimiento, etc.
- to taste.
KITTENCAL'S SIMPLE AND DELICIOUS SALMON SALAD SANDWICH
As like my recipe#116814 this is simple but big on flavor and also will work wonderful using cooked fresh cold leftover salmon in place of canned, once you taste this you will crave it all the time! ---plan ahead the salmon mixture needs to chill for at least 2 hours or more before using don't think about using it before that time the longer chilling time the better! --- two cans of salmon should give you three sandwiches but it will depend on how much salmon filling you use --- you may also add in 1/2 cup or more of finely chopped seeded cucumber if desired, all amounts may be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 3 sandwiches
Number Of Ingredients 11
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!
Nutrition Facts : Calories 334.9, Fat 9.2, SaturatedFat 1.4, Cholesterol 70.2, Sodium 424, Carbohydrate 28.3, Fiber 2.2, Sugar 3.5, Protein 32.9
SIMPLE COLD SALMON AND CAPER PIZZA
This is a cold pizza made with salmon, cream cheese, mayo, dill, ranch dressing mix and capers. It's very simple and easy to make. The hardest part is baking the crust! I came up with this after trying a veggie pizza recipe that I really loved. This is a regular at family gatherings. Hope you enjoy.
Provided by mrsmeduck
Categories Spreads
Time 40m
Yield 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Unroll crescent roll dough to desired thickness into the shape of a square flat onto a cookie sheet. Bake according to package directions and allow one hour to cool.
- While crust is cooling mix softened cream cheese, mayo, dill and ranch dressing mix.
- Spread on cooled crust.
- Top with smoked salmon and capers, more or less to taste.
- Cut into desired number of pieces. Keep refrigerated.
Nutrition Facts : Calories 321.9, Fat 21, SaturatedFat 8.8, Cholesterol 67.9, Sodium 659.1, Carbohydrate 25, Fiber 1.6, Sugar 3.8, Protein 8.8
WARM SALMON SPREAD
Mount Ashland Inn, Ashland Oregon. At the Mount Ashland Inn they use jars of home-smoked salmon in this horseradish-spiked spread. Use your favorite hot-smoked salmon for this easy-to-prepare appetizer. Serve with breads and crackers or with fresh vegetables. From The Best Northwest Places Cookbook (Volume 1).
Provided by lazyme
Categories Spreads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 214.6, Fat 17.6, SaturatedFat 8.8, Cholesterol 61.6, Sodium 146.4, Carbohydrate 2.9, Fiber 0.8, Sugar 0.7, Protein 11.8
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COLD SMOKED SALMON SPREAD - KELLOGG'S
1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add chives, lemon juice and dill. Beat until combined. Stir in salmon and capers. 2. Refrigerate at least 2 hours to blend flavors. Let stand at room temperature for 20 minutes. Garnish as desired.
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