Best Smoked Salmon Spread With Pears And Horseradish Recipes

SMOKED SALMON SPREAD

Steps:

• In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
• Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
• Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.

SMOKED SALMON SPREAD WITH PEARS AND HORSERADISH

Steps:

• Flake the salmon into small pieces.
• peel, core and dice the pear(s) and sprinkle them with lemon or lime juice, set aside.
• In a Foodprocessor mix the cream cheese, yoghurt and horseradish, remove to a serving bowl.
• Fold in the diced pears and flaked salmon, season with salt and pepper and sprinkle with chopped herbs.
• Garnish with lettuce, lemon wedges and herbs, chill for a few minutes.

SMOKY SALMON SPREAD

Steps:

• Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SMOKED SALMON CREAM CHEESE SPREAD

Steps:

• Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
• Refrigerate until ready to use.

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

MERLE'S HORSERADISH SALMON LOG

Steps:

• Thoroughly mix together the salmon, cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a medium bowl.
• Chill the salmon mixture at least 1 hour; shape into an 8 X 2 inch log.
• Combine nuts and dill; roll log in the nut mixture.
• Chill at least 2 hours more or overnight.

WHISKEY SMOKED SALMON SPREAD

Steps:

• In a medium bowl, combine cream cheese, whiskey, lemon juice, horseradish, and dill.
• Beat until creamy and smooth.
• Stir in salmon and scallions.
• Transfer to a small serving bowl and cover.
• Chill in the refrigerator for a minimum of 1 hour or as much as 48 hours.
• Before serving, let stand at room temperature for a least 15 minutes to soften and become easily spreadable.

SMOKED SALMON SPREAD

Steps:

• Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
• Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
• Garnish with the dill and serve chilled or at room temperature with crackers.

HEALTHY SMOKED SALMON SPREAD

Steps:

• Blend cream cheese, sour cream, liquid smoke, lemon juice, Worcestershire sauce, salt and pepper until smooth.
• Stir in salmon, celery and onion.

SMOKED SALMON SPREAD

Steps:

• Beat cream cheese, lemon juice, milk and dill weed til well combined.
• Crumble or shred salmon and add to cheese mix.
• Mix until blended and desired consistency. More mixing breaks up salmon more- less keeps it chunkier.
• Chop green onions and garnish the top of spread with them or mix inches.
• Serve well chilled with crackers, toast points or sliced/cubed bread.

SMOKED SALMON SPREAD

Steps:

• In a small bowl, beat cream cheese and lemon juice until fluffy. Stir in the salmon, onion, horseradish and Liquid Smoke until blended. Cover and refrigerate for at least 2 hours. Serve with crackers. Refrigerate leftovers.

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Steps:

• Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
• In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
• Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.