Smoked Salmon Spread –

[CP]

I made a small batch this morning, turned out pretty good.

Put the following in the food processor:
4 oz softened cream cheese
1 Tbsp. mayo
Dash of old bay
¼ tsp smoked paprika
Tsp Worcestershire
Dash of garlic powder
Dash of cayenne pepper
A good amount of dill
Maybe 6oz of smoked Coho (I should have measured)

Pulsed that until mixed and creamy.
It didn’t look meaty enough so added a couple more smoked Coho bellies, pulsed some more.

Turned out pretty tasty.

Got a recipe or suggestion?  Post it here:

[Katmai Guy]

Yum!
Ours is
8oz cream cheese
1/2 cup sour cream
1/2 small red onion chopped/minced
A little lemon juice
Some dill
A little garlic powder
Smoked salmon to liking

Sorry, I cook by taste more than measure.

[tmike]

Looks great. Try 1/2 tub sour cream, pack of dry French onion soup mix, and lots of smoked salmon. Better the next day. Easy and good.

[wadu1]

Yum!
Ours is
8oz cream cheese
1/2 cup sour cream
1/2 small red onion chopped/minced
A little lemon juice
Some dill
A little garlic powder
Smoked salmon to liking

Sorry, I cook by taste more than measure.

Same as ours but we add some crumbled blue cheese.

[CP]

Thanks for all the suggestions, I’ll try them out as I refine this. 

My Japanese friend suggested that I add wasabi, that sounds like it’s worth a try as well.

Then my Thai friend suggested fish sauce and Thai peppers.  I’ll probably try the fish sauce, but I’ll take a pass on the Thai peppers.

[Blacklab]

Very nice I love salmon spreads.

[bear]

https://princeofwalessportfishing.com/spicy-salmon-sandwiches.html

These are amazing

[Twispriver]

I put up over five cases of canned pink salmon, some smoked and some not, and we use it to make a lot of different salmon spreads and dips. I'm definitely going to try some of these recipes.

[Angry Perch]

I put up over five cases of canned pink salmon, some smoked and some not, and we use it to make a lot of different salmon spreads and dips. I'm definitely going to try some of these recipes.

When you smoke prior to canning, what is your process? Cold smoke?

[CLARKTAR]

Cold smoke is the way to go if canning. I used a perforated metal tube, load with wood and light. Barely any heat but good smoke. Once the salmon is a little tacky I call it good then off to the pressure canner. Just finished up a bunch this weekend

Sent from my SM-G973U using Tapatalk

[pickardjw]

Thanks for all the suggestions, I’ll try them out as I refine this. 

My Japanese friend suggested that I add wasabi, that sounds like it’s worth a try as well.

Then my Thai friend suggested fish sauce and Thai peppers.  I’ll probably try the fish sauce, but I’ll take a pass on the Thai peppers.

A fresno pepper would go awesome with the fish sauce addition. Not particularly hot, like a sweet mild jalapeno.

[Angry Perch]

Cold smoke is the way to go if canning. I used a perforated metal tube, load with wood and light. Barely any heat but good smoke. Once the salmon is a little tacky I call it good then off to the pressure canner. Just finished up a bunch this weekend

Sent from my SM-G973U using Tapatalk

Add any liquid, or dry pack?

[CLARKTAR]

Cold smoke is the way to go if canning. I used a perforated metal tube, load with wood and light. Barely any heat but good smoke. Once the salmon is a little tacky I call it good then off to the pressure canner. Just finished up a bunch this weekend

Sent from my SM-G973U using Tapatalk

Add any liquid, or dry pack?

Dry pack. These are sockeye

Sent from my SM-G973U using Tapatalk

[Katmai Guy]

Cold smoke is the way to go if canning. I used a perforated metal tube, load with wood and light. Barely any heat but good smoke. Once the salmon is a little tacky I call it good then off to the pressure canner. Just finished up a bunch this weekend

Sent from my SM-G973U using Tapatalk

Add any liquid, or dry pack?

Oh man that looks good!

[mcrawfordaf]

Has anyone tried doing a rillette style for long storage? I did some rainbows in a rillette last year and really liked it but ate it all within a week. So didn't ever get a chance to see how well it stored.

[Twispriver]

When I can smoked fish I try for maybe 30% done when I put it in the jar, no more than 50% done. Then dry packed in the jar and into the canner. I like using pinks for smoked and canned because they are such a wet fish to begin with and don't really dry out during canning. I've tried the same process with coho and it's always turned out too dry for my liking.

[Angry Perch]

When I can smoked fish I try for maybe 30% done when I put it in the jar, no more than 50% done. Then dry packed in the jar and into the canner. I like using pinks for smoked and canned because they are such a wet fish to begin with and don't really dry out during canning. I've tried the same process with coho and it's always turned out too dry for my liking.

Perfect. Thanks!

[Blacklab]

Very nice AP