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Recipe: Alaskan Salmon Spread
Similar Categories: Alaskan, Salmon, Spread
8 ounces skinless salmon fillet
1 medium lemon
8 ounces smoked salmon, finely chopped
½ cup margarine
1 teaspoon Dijon mustard
1 teaspoon drained capers, chopped
1/8 teaspoon coarsely ground black pepper
2 tablespoons plus 1 teaspoon chopped fresh chives
French bread
Poach salmon: In 10 inch skillet, heat 4 cups water and 1 teaspoon salt to boiling over high heat. Add salmon fillet; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until salmon flakes easily when tested with fork. With slotted pancake turner, carefully remove salmon from water; drain salmon on paper towels. Transfer salmon to medium bowl and cool slightly. Meanwhile grate 1 teaspoon peal and squeeze e tablespoons juice from lemon. With wooden spoon stir and mash poached salmon almost to a smooth paste, Add smoked salmon, margarine, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; blend thoroughly. Spoon salmon mixture into a crock or serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature for 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French Bread. Makes about 2 ½ cups.
1 medium lemon
8 ounces smoked salmon, finely chopped
½ cup margarine
1 teaspoon Dijon mustard
1 teaspoon drained capers, chopped
1/8 teaspoon coarsely ground black pepper
2 tablespoons plus 1 teaspoon chopped fresh chives
French bread
Poach salmon: In 10 inch skillet, heat 4 cups water and 1 teaspoon salt to boiling over high heat. Add salmon fillet; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until salmon flakes easily when tested with fork. With slotted pancake turner, carefully remove salmon from water; drain salmon on paper towels. Transfer salmon to medium bowl and cool slightly. Meanwhile grate 1 teaspoon peal and squeeze e tablespoons juice from lemon. With wooden spoon stir and mash poached salmon almost to a smooth paste, Add smoked salmon, margarine, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; blend thoroughly. Spoon salmon mixture into a crock or serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature for 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French Bread. Makes about 2 ½ cups.
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