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Salmon Spread II
SUBMITTED BY:
CHRISTINEPAAVOLA
PHOTO BY:
A.Z.
"Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers."
RECIPE RATING:
Read Reviews
(15)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
Original recipe yield 3 cups
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 finely chopped green onions
1/2 teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
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DIRECTIONS
In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.
FOOTNOTE
Learn how to shop for salmon in our
Choosing Salmon
video.
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REVIEWS
Reviewed on Feb. 13, 2004 by
SwanInWA
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SwanInWA
Feb. 13, 2004
I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe!
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10 users found this review helpful
I made this last week for a party, using leftover grilled salmon instead of poached salmon. I...
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Reviewed on Jun. 22, 2003 by MCNERK
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MCNERK
Jun. 22, 2003
Very yummy. Up the tabasco for more zing.
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6 users found this review helpful
Very yummy. Up the tabasco for more zing.
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Reviewed on May 3, 2006 by LISMITH
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LISMITH
May 3, 2006
I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious!
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3 users found this review helpful
I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added...
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Reviewed on Mar. 29, 2006 by
Allie
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Allie
Mar. 29, 2006
I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out really good! I also added a couple of blobs of mayonnaise and served it with toasted challah bread. It made for an interesting appetizer, my guests devoured it!
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3 users found this review helpful
I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out...
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Reviewed on Nov. 12, 2007 by
Connie Ding
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Connie Ding
Nov. 12, 2007
This is SO good and so simple. I add a little more Tabasco for taste and a little cracked pepper. I've also put it between bread and served them as little finger sandwiches.
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2 users found this review helpful
This is SO good and so simple. I add a little more Tabasco for taste and a little cracked...
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Reviewed on Dec. 26, 2005 by
LisaLaLa
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LisaLaLa
Dec. 26, 2005
Very Yummy! Brought this to a Christmas party and it was all the rave! I love this because you don't have to worry if somebody is allergic to shellfish. I did add garlic powder, and cut the salmon to 3/4lb. There will DEFINITELY be a next time!
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2 users found this review helpful
Very Yummy! Brought this to a Christmas party and it was all the rave! I love this because...
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Reviewed on Nov. 22, 2005 by
Lisa6
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Lisa6
Nov. 22, 2005
I've made this recipe several times, and it's always popular. It's incredibly easy to put together. I add a little pepper and about half a teaspoon of horseradish, which you can't really taste, but it adds complexity to the flavor.
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2 users found this review helpful
I've made this recipe several times, and it's always popular. It's incredibly easy to put...
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Reviewed on Jul. 11, 2004 by ADAMSM2
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ADAMSM2
Jul. 11, 2004
We loved this spread. The longer you chill it, the more the flavors come together. Next time, I'll add more hot sauce.
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2 users found this review helpful
We loved this spread. The longer you chill it, the more the flavors come together. Next...
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Reviewed on Apr. 13, 2007 by
scotdog98
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scotdog98
Apr. 13, 2007
Last night I made the Cedar Plank Salmon from this site. I had a little piece leftover & made this spread. I did have to add more spices to get it to my liking. Thanks!
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1 user found this review helpful
Last night I made the Cedar Plank Salmon from this site. I had a little piece leftover & made...
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Reviewed on Nov. 8, 2006 by
fishnfool
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fishnfool
Nov. 8, 2006
I BBq the salmon with butter and garlic, add a touch more sour cream, omit the salt, and add 3 tbs of soy sauce, also my preference to double the green onions, and hot sauce. never lasts long , no matter where I take it
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1 user found this review helpful
I BBq the salmon with butter and garlic, add a touch more sour cream, omit the salt, and add 3...
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