Smoked Salmon Spread

It Is Not Like The Sliced, Refrigerated Smoked Salmon You Buy In The Supermarket.

Spread shredded vegetable mixture evenly in skillet, pressing gently with a spatula to flatten. (the cure should extend 1/2 inch beyond the edges of the fish on each side.) spread the remaining cure on top so it covers the fish completely. Spread 1/3 of the cure over the bottom of a glass baking dish just large enough to hold the fish.

Best Flavoured Smoked Salmon, Tried And Tested.

Spread the softened cream cheese on each slice of bread. It seems many people don’t know the difference between hot and cold smoked salmon. Mix the salmon, cream cheese, onion, lemon juice, and pepper in a bowl, using a mixer.

Lay The Salmon Fillets On Top Of The Cure.

A yogurt and dill topping is creamy and fresh, and goes perfectly with smoked salmon. Simply slice a few veggies, season a block of cream cheese with capers and dill, add salmon and crackers then you will have a beautiful and delicious grazing platter. Spread the pecans onto a plate and roll the salmon cheese ball into the nuts.

Top With A Tomato Slice And Season With A Little Salt And Pepper.

Let stand for 10 minutes. It is a thick, flaky fillet in brine. Remove the salmon, picking off any peppercorns, and refrigerate.

Salmon That Has Been Dry Brined And Smoked Will Keep Will In Your Refrigerator For.

Form the mixture into a ball. The good housekeeping institute tried 10 unique flavours, including those with rum, honeycomb and classic dill. If you buy this, be aware this is hot smoked salmon.