Best 9 Smoked Salmon Picnic 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.

SALMON PICNIC PLATTER

Steps:

• Hard boil the eggs by cooking them in boiling water for 8 mins, then cool quickly under cold running water and peel. Halve the eggs and pop the yolks into a bowl. Mash the yolks with the mayonnaise, cayenne pepper and some seasoning. Spoon or pipe the mixture back into the egg halves and chill until you need them.
• Flake the cooked salmon into large chunks and put it on a platter with the hot-smoked salmon and the eggs.
• Spread the bottom half of the rolls with cream cheese, then add the smoked salmon and a squeeze of lemon juice and top with the other half of the roll. Cut each one in half.
• Peel and slice the cucumber. Mix the yogurt with the dill, lemon zest and some seasoning, then stir in the cucumber. Pile the mixture into the centre of the platter. Serve with extra bread, rolls or wraps and lemon wedges.

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.

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.

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.

SMOKED SALMON SPREAD

Steps:

• Beat cream cheese, lemon juice, milk and dill weed til well combined.
• Crumble or shred salmon and add to cheese mix.
• Mix until blended and desired consistency. More mixing breaks up salmon more- less keeps it chunkier.
• Chop green onions and garnish the top of spread with them or mix inches.
• Serve well chilled with crackers, toast points or sliced/cubed bread.

SMOKED SALMON PICNIC SPREAD

Steps:

• Finely chop the salmon and place in a bowl with the goat cheese and yogurt.
• Mash to a paste, adding more yogurt, if necessary to get a spreading consistency.
• Stir in chives and pepper.

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.

MAKE-AHEAD SMOKED SALMON SPREAD

Steps:

• Stir together the cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in the green onions and smoked salmon until evenly mixed. Refrigerate 1 hour before serving.