Puffys Cat Food Cold Salmon Spread Recipes

PUFF PASTRY-WRAPPED SALMON

Steps:

• For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
• Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
• Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
• Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
• For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
• Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

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.

SMOKEY'S CAT FOOD (COLD SALMON SPREAD)

Steps:

• Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.

SMOKEY'S CAT FOOD (COLD SALMON SPREAD)

Steps:

• Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.

SALMON PARTY SPREAD

Steps:

• In a bowl, combine the first eight ingredients; stir until well blended. Cover and chill for up to 24 hours. Transfer to a serving bowl; if desired, sprinkle with pecans or parsley. Serve with crackers.

SMOKED SALMON SPREAD

Steps:

• In bowl of a stand mixer, combine cream cheese and cream.
• Mix on low speed until smooth.
• Beat in dill, lemon juice and pepper.
• Fold in salmon.
• Sprinkle green onions over top just before serving.
• Serve with crackers.
• Store spread in a sealable plastic container in refrigerator until ready to pack in a cold cooler.
• Best to chill for several hours after making and before serving to allow flavors to blend and to set up.
• Preparation time does not include chilling time.

SALMON SPREAD

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!

PUFFY'S CAT FOOD (COLD SALMON SPREAD)

Steps:

• Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.