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.