Smoked Salmon Spread
My All-Star Alaskan Smoked Salmon Spread
Smoked salmon is common up here in Alaska. Making an awesome home-smoked salmon is a point of pride for many Alaskans. They enjoy the entire process; from catching the fish, to smoking and canning. They have an awesome Alaskan gift they can give with pride.
But for many of us that don’t have that luxury, there are several great products available. My first choice would be smoked sockeye salmon from the Copper River. Copper River salmon are considered some of the finest in the world due to their high oil content. Salmon, when they return to the rivers to spawn, will stop eating. Once they hit fresh water, they rely on their stored fat for energy. Copper River salmon will swim hundreds of miles upstream to reach their spawning grounds, hence the high oil content. Now this isn’t just any oil; this is that miracle fish oil loaded with Omega-3 fatty acids you keep hearing about.
I want to share my favorite recipe for smoked salmon spread with you. This is my personal recipe I use all the time. We spread this on warm bagels or toast in the morning, just like regular cream cheese. MMmmmmmmm!
1 jar (6.5 oz) Copper River Seafoods Smoked Sockeye Salmon 1 8 oz package cream cheese
3 tablespoons minced onion
Salt, pepper, garlic powder to taste
Couple dashes of your favorite hot pepper sauce
Let the cream cheese sit out until it reaches room temperature. It will be easier to work with this way. Place smoked salmon in small mixing bowl. Use a fork to mince up into small pieces. Add cream cheese and seasonings. Mix thoroughly.
Those of you that are new to Alaskan smoked salmon may wonder about the skin that is usually left on. Do you eat it or remove it? This skin is loaded with nutrients. My Alaskan Native friends gave me a hard time for throwing it away. So now I usually leave the skin on when mixing in something like this dip. If I am eating the smoked salmon by itself or on crackers I will still usually remove it. What you do with the skin is totally up to you
I like to add a few drops of hot pepper sauce to give it a little zing. Don’t add too much or you will overpower the other flavors. If available, a little fresh chopped jalapeno is a great addition.
After everything is thoroughly mixed, place in refrigerator. Leave at least overnight if possible. This gives the flavors a chance to marry together.
Use as you would cream cheese on your favorite bagels.
Enjoy!
Author: Shane Bryan
Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com
Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/
Article Source: http://EzineArticles.com/?expert=Shane_Bryan
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Smoked salmon is moderately high priced and is therefore considered a kind of luxury food, though it is becoming more and more popular and common all the time.
Salmon tartar For a change you can add one part of smoked salmon in the mixture (about 1/3). You can also wrap the tartar mixture in a slice of smoked salmon.
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