Zesty 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.

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.

ROBIN'S SPICY ALASKAN SMOKED SALMON SPREAD

Steps:

• 1. Utensils needed: Mixer (with medium sized mixing bowl), food processor, spatula, serving bowl. Preparation time: approximately 20 minutes or less
• 2. Using an electric mixer, beat Cream Cheese until soft then set aside. (You can beat the mixture by hand, but set out the cream cheese until it is room temperature for easier handling.)
• 3. In food processor, finely chop together salmon, peppers and onion.
• 4. Add chopped ingredients to softened Cream Cheese along with the ranch dressing, crushed red pepper and cayenne pepper. Mix thoroughly and transfer to serving bowl.
• 5. Use as a cracker dip with assorted crackers, on raw veggies such as celery ribs, or as a bread spread. Refrigerate unused portion. Optional: Garnish the serving dish with fresh dill, fresh chopped jalapenos, fresh chopped scallions/green onions, or cilantro.
• 6. NOTE: * If the spread is not soft enough, add a small amount of the jalapeno pepper brine/juice from the jar and mix thoroughly. ** You can increase or decrease the peppers and spices, depending upon your taste.

ZESTY SALMON SPREAD

Steps:

• Remove 1 Tbsp. of the red peppers; set aside for later use. Place remaining red peppers in medium bowl. Add salmon, mayo, onions, celery, jalapeno peppers, lemon zest and lemon juice; mix well.
• Cover serving platter with lettuce; top with the salmon spread. Sprinkle with reserved red peppers.
• Serve with the crackers.

SPICY SMOKED SALMON DIP

Steps:

• Chop salmon into fine pieces.
• Blend all ingredients into large bowl.
• Chill for 1-2 hours.
• Serve topped on crackers or toast and enjoy!

ZESTY SALMON BURGERS WITH DILL SPREAD RECIPE - (4.5/5)

Steps:

• Place a steamber basket into a medium-sized pan and fill the pan with just enough water to reach the bottom of the steamer. Spray the steamer basket with non-stick cooking spray and set the salmon filet skin-side down into the basket. (If your steamer basket has a stem in the center, poke a hole in the salmon filet and slide it down over the stem.) Cover the pan and bring water to a boil, then reduce to a simmer and steam for 15 minutes covered. Once done, discard the water. Remove and discard the skin of the salmon and the dark layer just below the skin, leaving cooked salmon intact. Pick out any visible bones if any. You should end up with about one pound of cooked salmon after discarding the skin. While salmon is steaming, mix diced Farmer's Garden dill pickles, raw shrimp, egg, shallots, curry paste, mayonnaise, pepper flakes, salt, sugar, corn starch, dill, bread crumbs and potato flakes. Mix to incorporate all ingredients. Flake cooked salmon into bowl with other ingredients and gently mix just to combine. Form into eight 4-ounce patties and place on a parchment or plastic lined tray and refrigerate covered for at least one hour or longer to help set up mixture. While salmon burgers are setting up, mix all of the spread ingredients in a small bowl and refrigerate. When you are ready to serve, heat your grill to a medium heat and preheat grill pan. If your grill does not have a cover, make a tent from tin foil. Once the grill and grill pan are ready, liberally oil the grill pan and using a spatula, gently place the eight patties on the pan. Brush the tops with oil so that when you flip them, they won't stick to the grill pan. (If your pan is smaller in size, cook in two batches) Cook for about a total of ten minutes with the lid closed and turning as the bottoms brown. If they start to get too dark too fast, lower heat or raise the grill rack. You want to cook them so the center cooks through but keeping the outside golden brown. (They will be soft and delicate as they cook but once they are cooked through, they firm up and stay formed like a burger.) Alternatively, if you are baking these in your oven, cook in a 350 degree oven for about the same cooking time on an oiled sheet pan. If you wish to grill your rolls, do that while the salmon burgers are cooking. To serve, place the dill spread on the inside top and bottoms haves of the roll and serve with lettuce, tomato and plenty of Farmer's Garden dill pickles on the side.