Grill-lympics: Smoked Salmon Spread - FineCooking.com

My Recipe Box
Grill-lympics
GRILL-LYMPICS

Grill-lympics: Smoked Salmon Spread

Smoked Salmon Spread

Smoked Salmon Spread

By Fine Cooking Editors, editor

August 15th, 2011

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.

posted in: Blogs, Grill-lympics, salmon
Comments (0)
You must be logged in to post comments. Log in.

Cookbooks, DVDs & More

Grill-lympics

Cue the opening ceremony music, get a good grip on the torch, and get ready to make your family proud. In our first ever Grill-lympics, we’re challenging you to share your grilling with us. All you need to do to participate is grill something scrumptious (burgers, steak, chicken, etc. according to the week’s theme) and upload your photo and a description to our Community Gallery, or post a link to an entry on your blog on our Twitter or Facebook page. Each Monday, starting July 25, Fine Cooking editors will pick three finalists from the previous week's entries. A post will be published featuring the finalists along with a poll where the FineCooking.com community (that's you!) can vote for a favorite entry (one vote per IP address). The poll will close at noon the following day, and the post will be updated to reflect the winner.