Salmon Spread II

Salmon Spread II

44 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  CHRISTINEPAAVOLA

“Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  1. In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
  2. In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
  3. Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

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Reviews (44)

Rate This Recipe
SwanInWA
50

SwanInWA

I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe!

LISMITH
34

LISMITH

I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious!

Ali
25

Ali

I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out really good! I also added a couple of blobs of mayonnaise and served it with toasted challah bread. It made for an interesting appetizer, my guests devoured it!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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