Warm Salmon Spread Recipes

SALMON SPREAD II

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.

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.

ALASKAN SMOKED SALMON DIP

Steps:

• Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.

SALMON SPREAD I

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.

SALMON SPREAD

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.

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.

SALMON SPREAD

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.

HOT SALMON DIP

Steps:

• Combine the cream cheese and mayonnaise.
• Mix in the horseradish, dill weed and Worcestershire sauce.
• Stir in the salmon, bell pepper and green onion.
• Place the mixture in 8-inch or 9-inch pie plate.
• Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
• Note: This dip could easily be made and served in the crock pot.

WARM SALMON DIP

Steps:

• Combine salmon and cream cheese in microwaveable bowl.
• Microwave on HIGH 1-1/2 min. or until cream cheese is completely melted and dip is heated through, stirring every 30 sec.

WARM SALMON SPREAD

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.