Smoky Salmon

This Smoky Salmon spread is a delightful appetizer or sandwich filling that combines tender canned salmon with rich cream cheese, zesty lemon juice, and sharp horseradish. The addition of grated onion and a touch of liquid smoke creates a deep, savory flavor profile that is both comforting and exciting. It has a creamy, spreadable texture with a pleasant bite from the horseradish and crunch from the toasted pecan coating. Perfect for serving at cocktail parties, potlucks, or as a quick weeknight snack with crackers or sliced bagels. It&# 226;ÂÂs easy to make ahead, allowing the flavors to meld beautifully while chilling.

Cooking Method: Smoking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 54.2

Dietary: Gluten-free

Description

This Smoky Salmon spread is a delightful appetizer or sandwich filling that combines tender canned salmon with rich cream cheese, zesty lemon juice, and sharp horseradish. The addition of grated onion and a touch of liquid smoke creates a deep, savory flavor profile that is both comforting and exciting. It has a creamy, spreadable texture with a pleasant bite from the horseradish and crunch from the toasted pecan coating. Perfect for serving at cocktail parties, potlucks, or as a quick weeknight snack with crackers or sliced bagels. It&# 226;ÂÂs easy to make ahead, allowing the flavors to meld beautifully while chilling.

Ingredients

8 oz can of salmon
1 tablespoons Lemon juice
2 teaspoons Grated onion
2 teaspoons Horseradish
1/4 teaspoons Liquid smoke
8 oz cream cheese, softened
1/4 cups Chopped pecans
2 tablespoons Snipped parsley
To taste Salt and pepper

Directions

1
Drain the canned salmon thoroughly and flake it into small pieces, removing any large bones or skin if desired.
2
In a mixing bowl, combine the flaked salmon, lemon juice, grated onion, horseradish, and liquid smoke.
3
Add the softened cream cheese to the salmon mixture.
4
Season with salt and pepper to taste.
5
Blend all ingredients together until well combined and smooth.
6
Place a sheet of wax paper or plastic wrap on a clean work surface.
7
Shape the salmon mixture into a ball or a log on the wax paper.
8
Wrap the salmon mold tightly in the wax paper or plastic wrap.
9
Refrigerate the wrapped salmon mold for at least 4 hours, or until firm.
10
While the salmon chills, combine the chopped pecans and snipped parsley on a separate piece of wax paper.
11
Once the salmon mold is firm, unwrap it and roll it in the pecan and parsley mixture until fully coated.
12
Return the coated salmon to the refrigerator to chill for an additional 30 minutes to set the coating.
13
Slice and serve, optionally garnishing with extra parsley or lemon wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 54.2kcal

% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.8g4%
Cholesterol 13.8mg5%
Sodium 15.9mg1%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese is fully softened at room temperature before mixing to achieve a smooth consistency without lumps.

The salmon mold can be prepared up to 24 hours in advance. Keep it refrigerated until ready to serve.

For a variation, try using walnuts or almonds instead of pecans for the coating.

Adjust the amount of horseradish and liquid smoke to your preferred level of spice and smokiness.

Serve with crackers, sliced bagels, or vegetable sticks for dipping.

Keywords: salmon, smoky, spread, appetizer, horseradish, cream cheese, lemon, onion, pecans, canapÃÂ©s, party food, no cook, chilled, seafood, snack, easy, make ahead, flaked salmon, liquid smoke, herbs

Read it online: https://www.chefs-mate.com/recipe/smoky-salmon/