Salmon spread is a delectable treat you can prepare ahead of time. It is a perfect appetizer for parties. It may also be stored it in the fridge to be used for snacks or when you have unexpected guests.
For this recipe we used mayonnaise, but butter or cream cheese are also great alternatives. I decided to add some arugula to give the spread more bite. If it is texture you are after, then alfalfa sprouts may be a good addition.Â Canned salmon chunks can also be used instead of fresh fish.
Apart from being a great spread for appetizers or canapÃ©s, salmon spread can be used for sandwiches too. Simply spread it on a slice of bread top it with lettuce and cucumber slices.
Makes 3 cups
8 oz. skinless salmon fillet
8 oz. smoked salmon, finely chopped
1 teaspoon of grated lemon peel
2 tablespoons of lemon juice
1 teaspoon Dijon mustard
3 tablespoons fresh chives
1/4 cup arugula, torn into small pieces
1 scallion, chopped
3 garlic cloves, minced
1/2 cup mayonnaise
2 cups water
Salt and pepper to taste
Place 2 cups of water in a skillet over high heat. Bring it to a boil. Poach the salmon in the boiling water and set the heat to low. Let it simmer covered for 5 minutes or until the fish easily flakes. Using a slotted spoon, carefully remove the salmon and transfer it to a plate lined with paper towels. Once the salmon is dry, transfer it to a medium sized bowl. Let it cool for 5 minutes.
Flake the salmon using a fork. Add the smoked salmon, mayonnaise, mustard, lemon juice, lemon juice, garlic, scallions, 2 tablespoons chopped chives and arugula. Mix well. Season it with salt and pepper to taste. Cover and refrigerate the bowl for 2-3 hours.
Remove the spread from the refrigerator and let it stand for 20 minutes or until it is spreadable. Transfer the salmon spread to a platter and top with the remaining chives. Serve immediately with sliced baguettes or over cucumber slices.
Photo Courtesy Of: Â Â FotoosVanRobin