Time 1h25m Yield 1 1/2 pints Number Of Ingredients 8 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.
Time 30m Yield 24 Number Of Ingredients 8 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.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.
Time 2h Yield 16 Number Of Ingredients 7 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.
Time 7m Yield About 1 cup Number Of Ingredients 8 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.
Time 10m Yield 2 cups. Number Of Ingredients 8 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.
Time 10m Yield 1 1/2 pints Number Of Ingredients 8 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.
More about “salmon spread recipes”
Time 1h10m Yield 2 Tbsp, 6 serving(s) Number Of Ingredients 8 Steps:
Blend salmon and cream cheese together in a bowl. Stir in sour cream, green onion, dill, vinegar, salt, and pepper. Mix thoroughly. Chill for at least an hour and serve with crackers or vegetables.
