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Smoked Salmon Spread Recipe

If you enjoy smoked foods this is a great do-ahead recipe for brunch, appetizer, party dip, or late night snack.  Try in a grill cheese, on a bagel, with your favorite crackers, or just eat it with a spoon.  You can substitute halibut, bluefish, or trout for the salmon or even corn for those vegetarians (smoke the cob whole and then cut off the corn).  Be sure to adjust the brine time and cooking/smoking time based on the item smoked.  The process takes time but it is definitely worth it.  Enjoy.

P.S. This recipe makes alot, but remember leftovers are a good thing. 

Deliver Ingredients


3 pounds wild Alaskan salmon (skin-on)

For Brine: 4 cups water

I cup kosher salt

I cup sugar

2 tablespoons fresh ground black pepper

For Spread:  3 pounds cream cheese

I/2 cup chives (minced)

I/4 cup shallots (small dice)

4 tablespoons worcestershire sauce

2 tablespoons lemon juice

2 tablespoons cajun seasoning

2 teaspoons hot sauce

salt and pepper to taste





For Brine:  Combine all ingredients and stir until salt and sugar fully dissolve.  Fully submerge salmon in brine and refrigerate overnight.  Remove salmon from brine, rinse well and dry well.  Smoke salmon at 225 degrees for 45-60 minutes or to desired doneness (I like it just cooked through).  Remove salmon from smoker and chill.

For Spread:  Combine all ingredients until incorporated and there are no lumps of cream cheese.  Once salmon is chilled, remove skin,crumble, and stir into cream cheese mixture. 

Smoked Salmon Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Smoked Salmon Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Smoked Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.