Molded Salmon Spread Recipes

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.

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.

EASY SALMON SPREAD

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.

SMOKED SALMON SPREAD

Steps:

• In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

MOLDED SALMON SPREAD

Steps:

• Oil a 5-cup mold.
• Drain and flake salmon.
• In a saucepan, combine soup and cream cheese. Cook over low heat, stirring constantly, until mixture is smooth.
• Soften gelatin in 1/4 cup water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients.
• Pour into prepared mold. Chill until firm.
• Unmold and serve with assorted vegetables and crackers.

MOLDED SHRIMP SPREAD

Steps:

• In a saucepan, heat soup and cream cheese over medium heat until cheese is melted, stirring frequently. Remove from the heat; set aside to cool., In a small microwave-safe bowl, sprinkle gelatin over water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 2 minutes or until gelatin is completely dissolved. Stir the gelatin mixture, celery, mayonnaise, lemon juice and onions into soup mixture. Fold in shrimp., Pour into a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 8 hours or until set. , Invert onto a serving plate. Fill center with lettuce and shrimp if desired. Serve with crackers.

MOLDED SEAFOOD SPREAD

Steps:

• Heat soup and cream cheese together in saucepan over low heat, whisking until smooth.
• In small bowl, soften gelatine in cold water and add to cream cheese mixture.
• Stir until well blended.
• In separate bowl, mix together mayonnaise, scallions and celery.
• Stir into cream cheese mixture until well blended.
• Gently fold in shrimp until well mixed and turn into a lightly oiled 4 cup mold.
• Chill several hours or overnight.
• To unmold, place mold in warm water for a few seconds and invert onto a plate. Place crackers around.