Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Grill-lympics: Smoked Salmon Spread

Article Image

Smoked Salmon Spread

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

This entry comes to us from Sean, aka Cast_IronMan on the site. Thank you for sharing your recipe with us, Sean!

Sean says:
“You can spread this on your crackers and bagels of course, but here are a couple more ideas:

  • Toast an English Muffin, apply spread, and top with fried or poached egg
  • Make a sandwich with spread, tomatoes, cucumbers, and your favorite sprouts
  • Make a salmon spread omelette”


For the Smoked Salmon

2 salmon chunks, about 1 1/2lbs each 1 gallon brine ; below
1 gallon very cold water
1-1/2 cups Morton kosher salt
2 cups white sugar
4 bay leaves
1/4 tsp. peppercorns
2 tsps. dehydrated onions
1-1/2 tsps. minced chives
1 heaping tsp. candied ginger (optional)

Bring 1 pint water to simmer, pour in all the seasonings and simmer until sugar and salt dissolve. Remove from heat, add the rest of the water and stir. Add fish and put in refrigerator for 8 – 12 hours. Use a bowl to submerge fish if floating above surface. Remove fish, dry with paper towels, and sit on rack at room temperature for about 1 hour, until the surface gets tacky. A fan set on low can speed up the process. Crack a little black pepper onto the chunks. Barbecue in smoker or charcoal grill at 250° to 275° for two hours, turning fish halfway through cooking, until flesh beginning to firm up and the exposed meat has a leathery look. Cool to room temperature then refrigerate in an airtight container.

For the Spread
1/2 lb. smoked salmon (can substitue charcoal grilled salmon)
8 ounces cream cheese
1 Tbsp. lemon juice
1 Tbsp. country Dijon style mustard
1 tsp. minced capers
Pinch cayenne pepper
1/8 tsp. freshly ground black pepper
Salt to taste

Use a fork to gently mash the fish into a fine texture. Stir all ingredients together. Taste and adjust seasonings.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks