Best 20 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 (BAREFOOT CONTESSA) INA GARTEN

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.

SALMON, DILL AND CREAM CHEESE SPREAD

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.

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.

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.

SMOKED SALMON SPREAD

Steps:

• Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
• Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
• Garnish with the dill and serve chilled or at room temperature with crackers.

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.

SMOKED SALMON CHEESE SPREAD

Steps:

• Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.

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 a small bowl, beat cream cheese and lemon juice until fluffy. Stir in the salmon, onion, horseradish and Liquid Smoke until blended. Cover and refrigerate for at least 2 hours. Serve with crackers. Refrigerate leftovers.

SMOKED SALMON SPREAD

Steps:

• In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
• Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
• Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.

FRESH AND SMOKED SALMON SPREAD

Steps:

• Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over the fish just to stop the cooking. Drain well and refrigerate until cold, at least 1 1/2 hours. Discard the poaching liquid.
• Place smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add sea salt to taste.
• Refrigerate up to 6 hours, then serve with toasted baguettes.

SALMON 'TARTARE' SPREAD

Steps:

• Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

SMOKED SALMON CREAM CHEESE SPREAD

Steps:

• Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
• Refrigerate until ready to use.

ALASKA PINK SALMON SPREAD

Steps:

• Beat cream cheese, lemon juice, milk, green onions, hickory smoke and one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours for flavors to blend. Spread on toasted bagels, bagel chips, french bread slices, crackers, pumpernickel or rye bread.
• Optional: Depending on your taste preferences, stir in one of the following seasonings: 2 TBSP fresh chopped dill, 1 fresh minced jalapeno pepper, 1 tsp crushed red pepper flakes, 1 1/2 tsp garlic herb seasonings, 1 tsp blackened or cajun seasonings, OR 1 tsp no-salt seasoning.

"SMOKED" SALMON CRACKER SPREAD

Steps:

• In small mixer bowl beat cream cheese at med.
• speed, scraping bowl often, until light and fluffy (2-3 min) Add salt, lemon juice, onion, and liquid smoke.
• Continue beating until well mixed (1-2 min).
• By hand, stir in salmon.
• Spoon into serving bowl and serve with crackers.
• Store refrigerated.
• Garnish with chives, green onions, olives, pimiento, etc.
• to taste.

SALMON SPREAD OR SALMON SALAD SANDWICHES

Steps:

• 1. Skin and debone salmon.
• 2. Use a fork to smash the salmon into fine pieces.
• 3. Add mayo and other ingredients.
• 4. This is the ONLY food item that my husband insist on having at all times in the fridge. It is that good. Change it up from time to time...this time I added in a bottled chimichurri spread of cilantro, garlic and parsley...next time it might be dill weed...you can vary the recipe to your own taste. Also take into consideration how you grilled your fish in the first place. Butter, salt and pepper is his favorite...this one, I used tereyaki basil marinade. It's all relative.

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.

SESAME SALMON SPREAD

Steps:

• In a small bowl, beat cream cheese and lemon juice until fluffy. Add the salmon, sour cream, garlic, sesame seeds, Liquid Smoke if desired, cilantro, parsley, dill, salt and pepper; beat until combined. Cover and refrigerate for at least 2 hours. Serve with crackers. Refrigerate leftovers.