RECIPE FOR SALMON SPREAD RECIPES

Name: Smoked Salmon Spread
Prep time: 25 min
Total time: 1 h 25 min
Yield: 1 1/2 pints
Cuisine: american
Ingredients: 8 ounces cream cheese, at room temperature; 1/2 cup sour cream; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon minced fresh dill; 1 teaspoon prepared horseradish, drained; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 pound (4 ounces) smoked salmon, minced

SMOKED SALMON SPREAD RECIPE | INA GARTEN | FOOD NETWORK

Smoked Salmon Spread Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 1 1/2 pints

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

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.

Nutrition Facts : Calories 118 calorie, FatContent 9 grams, SaturatedFatContent 5 grams, CholesterolContent 42 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 1 grams, ProteinContent 7 grams, SugarContent 1 grams

SMOKED SALMON CHEESE SPREAD RECIPE: HOW TO MAKE IT

Smoked Salmon Cheese Spread Recipe: How to Make It image

Pretzels, chips and veggies all taste awesome with this creamy blend of salmon, cheese and herbs. Thanks to a food processor, it's always ready in a hurry. —Jill Campbell, Huntsville, Texas

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2-1/2 cups.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 package (4 ounces) smoked salmon or lox
3 tablespoons horseradish sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon Creole seasoning
1/4 teaspoon coarsely ground pepper
Chopped walnuts and snipped fresh dill
Assorted crackers

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.

Nutrition Facts : Calories 96 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 213mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
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2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
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6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
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See details

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See details

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See details

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