Mix salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke.
Chill for several hours.
Combine nuts and parsley.
Shape salmon mixture in fish shape.
Roll salmon on wax paper into nut, parsley mixture until covered.
Decorate with green olive for the eye and celery leaves for fins.
Serve with cocktail rye.
Combine all ingredients except cucumber slices and stir lightly but thoroughly to blend.
Chill before spreading.
Spread 1 level tablespoon of salmon spread onto each cucumber slice.
Wash and decap mushrooms.
Put a teaspoon full of salmon spread into each mushroom head. place the mushrooms in a large pan.
Sprinkle the cheddar cheese on top of the mushrooms.
Pour the wine along side the mushrooms and bake in a 350\u00b0 oven for 30 minutes.
ome is not worth the best salmon you'll ever have. Almost
For Salmon Spread:
In large bowl, add salmon, lemon juice, crackers, mayonnaise or
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
Season the salmon with salt and pepper to
Place all ingredients in food processor and blend to smooth spreading consistency.
Smoke your own salmon to reduce the cost of this recipe.
Makes 8 ounces of spread.
Drain, flake and clean salmon.
Combine all ingredients (except pecans and parsley).
Shape into 2 balls or loaves on wax paper.
Wrap and chill for several hours.
Roll chilled balls or loaves in parsley and pecan mixture.
For serving, turn out onto a dish and serve with assortment of crackers or fresh vegetables. This is a delicious spread! My daughter grave me the recipe.
She serves it often to her guests in California.
Pour butter in a 9\"x13\" pan.
(I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish.
(I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions.
Combine mayo, cheese, worc.
sauce, paprika and salt.
Spread over top of salmon.
Sprinkle with oregano and parsley.
Bake at 350 degrees for app.
35 minute depending on thickness of salmon.
Beat cream cheese, lemon juice, milk, green onions, hickory smoke and only 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.
Remove bone and skin from salmon.
Put onion and juice of 1/4 to 1/2 lemon in blender.
Mix all ingredients.
Sprinkle crushed pecans on top.
Serve with parsley.
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.
Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.
Mix all ingredients together well.
Can be rolled into a ball or served from a bowl.
Tastes best with toasted wheat or cheese crackers.
Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
**** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.
Drain salmon, reserving 2 teaspoons salmon liquid; flake. Combine cream cheese, liquid smoke flavoring and salmon liquid; blend thoroughly.
Stir in green onion, then fold in salmon. Refrigerate at least 2 hours or overnight to blend flavors.
Serve as a spread for crackers or Melba toast rounds.
Makes 1 1/2 cups spread.
Mix dressing ingredients together.
Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.
n a saucepan. Add the salmon and simmer for 6-8
Drain salmon, reserving 2 teaspoons liquid, and flake. Combine cream cheese, liquid smoke and salmon liquid; blend thoroughly.
Stir in green onion, then fold in salmon. Refrigerate at least 2 hours or overnight to blend flavors. Serve as a spread with crackers.
Makes about 1 1/2 cups spread.