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.
For Salmon Spread:
In large bowl, add salmon, lemon juice, crackers, mayonnaise or
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.
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.
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.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
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.
Break up salmon pieces and mix in cream cheese and onion.
Add liquid smoke.
Mix well so that not large pieces of salmon remain. Form into a ball and roll in chopped walnuts to cover.
Serve as a spread for crackers.
Ritz are especially good with salmon spread.
Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
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.
Combine the yogurt, cream cheese, roasted pepper, horseradish, lime juice, and mustard in a food processor and process until smooth. Transfer to a bowl and stir in the salmon and shallots. Refrigerate for at least 1 hour. Transfer to a serving dish and garnish with chives. Serve with whole-grain crackers.
PREHEAT THE OVEN to 375\u00b0F.
STIR TOGETHER the smoked salmon, cream cheese, onion, milk, and horseradish in a medium bowl.
Add salt and pepper to taste.
When well blended, put the mixture in a small baking dish, preferably one suitable for serving.
Sprinkle the almonds on top and bake until the mixture is bubbly and the almonds are lightly browned, 12 to 15 minutes.
Serve warm with crackers, bread slices, or vegetables.
Drain and flake salmon.
Combine salmon, onion, lemon juice, liquid smoke, salt, and hot pepper sauce with cream cheese.
Blend together and chill for several hours.
Shape salmon mixture into a ball and roll in pecans.
Makes about 2 1/2 cups.
Serve as a spread on crackers.
Prep: Use two forks to gently flake apart cooked salmon. Soften Boursin Cheese slightly in microwave (10 seconds).
Blend Boursin Cheese and flaked salmon. Serve with crackers.
Basic salmon cooking instructions: brush salmon with olive oil - then sprinkle with rub (Salmon Rub or Old Bay Seasoning). Bake 10-12 minutes at 425 degrees - remove from oven when you see dots of white coming from inside - these are the cooked protein solids and at this point, it's almost OVER-done.
Place salmon in strainer; drain thoroughly (only if using canned salmon).
Flake salmon with fork.
Combine all ingredients; mix until smooth.
Chill overnight before using.
Spread on toast points or fill rosette cups.