Alaskan Salmon Spread Recipe
Here is an Alaskan Salmon Spread recipe that is sure to get you hooked to it!. The most important ingredient in Alaskan Salmon Spread is Salmon. I never fail to eat Side Dish while dining out and this is the most common dish that I order. What is more sinful than not trying out this sinfully delicious Alaskan Salmon Spread ? Start right away!
Ingredients
Salt
8 ounces skinless salmon fillet
1 medium lemon
8 ounces smoked salmon, finely chopped
1/2 cup margarine or butter, softened
1 teaspoon Dijon mustard
1 teaspoon drained capers, chopped
1/8 teaspoon coarsely ground black pepper
2 tablespoons plus
1 teaspoon chopped fresh chives
French bread
Directions
Poach salmon: In 10 inch skillet, heat 4 cups water and 1 teaspoon salt to boiling over high heat.
Add salmon fillet; heat to boiling.
Reduce heat to low; cover and simmer 8 to 10 minutes, until salmon flakes easily when tested with fork.
With slotted pancake turner, carefully remove salmon from water; drain salmon (still on pancake turner) on paper towels.
Transfer salmon to medium bowl; cool slightly.
Meanwhile, grate 1 teaspoon peel and squeeze 2 tablespoons juice from lemon.
With wooden spoon, stir and mash poached salmon almost to a smooth paste.
Add smoked salmon, margarine or butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; blend thoroughly.
Spoon salmon mixture into a crock or serving bowl.
Cover and refrigerate at least 2 hours.
Let stand at room temperature 30 minutes before serving or until soft enough to spread.
Sprinkle with remaining chopped chives and serve with sliced French bread.
Add salmon fillet; heat to boiling.
Reduce heat to low; cover and simmer 8 to 10 minutes, until salmon flakes easily when tested with fork.
With slotted pancake turner, carefully remove salmon from water; drain salmon (still on pancake turner) on paper towels.
Transfer salmon to medium bowl; cool slightly.
Meanwhile, grate 1 teaspoon peel and squeeze 2 tablespoons juice from lemon.
With wooden spoon, stir and mash poached salmon almost to a smooth paste.
Add smoked salmon, margarine or butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; blend thoroughly.
Spoon salmon mixture into a crock or serving bowl.
Cover and refrigerate at least 2 hours.
Let stand at room temperature 30 minutes before serving or until soft enough to spread.
Sprinkle with remaining chopped chives and serve with sliced French bread.
