Salmon Spread II Recipe -
Salmon Spread II Recipe
  • READY IN 30 mins

Salmon Spread II

Recipe by  

"Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
  2. In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
  3. Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Apr 18, 2011

This was pretty easy to make but there wasn't much flavor to it. I may try it again and adjust seasonings.

May 03, 2006

I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious!

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!

Jul 27, 2010

Use leftover vegetables and part of an onion with the poaching water. I agree that 1/4 cup white wine also is good for poaching. I substituted leftover baked salmon, cooked just till moist and "whipped" cream cheese with plain yoghurt(not sour cream). I liked adding smoked spanish paprika and a little horseradish.

Mar 06, 2009

Made this for a friend's wedding reception and it was better than I expected. I probably used more salmon than it called for, and will use more in the future when I make it as a sandwich filling. I was worried when I first made it because it was kind of bland, but it was definitely better after setting in the fridge overnight.

Feb 18, 2010

Extremely versatile recipe. I wanted to use fresh salmon but couldn't find it on sale so used canned which was cheaper and it turned out wonderful. HINT: if using canned salmon, be sure to get a brand that is marked "boneless & skinless." I spent forever picking through pulverized fish bones :) My additions: couple drops of liquid smoke for a hint of savory, a couple pinches of dill weed, and replaced the salt with 1/4 tsp of Penzey's Trinidad Spice which is a mix of salt, lemon peel, garlic, clove & ginger. Not overpowering, just gives it a nice layering of flavors. Next time I'll try the recipe as written because it sounds great too! Thanks for the addition to my recipe box

Oct 14, 2011

This was fantastic. What a great change from the usual smoked salmon recipes. I halved it because I didn't need as much as this recipe called for. It does need quite a bit more hot sauce for more zing plus a little garlic powder. Overnight refrigeration is an absolute MUST for the best taste.


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  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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