1 lb Cooked canned salmon 1 c Mayonnaise 2 T Green pepper (diced) 2 T Pimento diced 2 t Lemon juice 1 t Tarragon vinegar 1 t Horseradish 1 t Chopped dried dill Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.
How To make Deluxe Salmon Spread's Videos
Wild Planet Salmon Spread
Try this easy, Wild Planet Salmon Spread recipe for your next appetizer! Serve with crackers or veggies for a delicious treat.
Special thanks to Shelby at thymeandtime for posting this great recipe. Find more of her recipes here:
Learn more about Wild Planet here:
Smoked SALMON Sandwich ????
Ingredients: 32 oz smoked salmon slices 2 Bolillo bread olive oil Yum Yum sauce 4 slices Muenster cheese handful mixed salad 1/2 avocado 4 oz sliced tomatoes 2 oz sliced yellow cherry tomatoes 2 oz thin sliced cucumbers 2 oz cream cheese
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Smoked salmon mousse with crème fraîche, lime and dill by Galton Blackiston
Galton Blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a Vitamix. The powerful motor makes light work of blending the smoked salmon and cream to a silky-smooth, lightly whipped consistency, which is then simply mixed with chives and diced cucumber for a little texture and encased in smoked salmon-lined moulds. Serve with a little salmon roe or caviar for a touch of luxury
Get the full recipe here
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This is How I get PERFECT Smoked Salmon EVERY Time
This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for incredible flavor. The taste of this smoked salmon is amazing, and you can serve it hot or cold.
Smoked salmon is a process where fresh salmon is either cold or hot smoked. Hot smoking is where the salmon is smoked at temperatures between 120° and 180° until the desired internal temperature is achieved. You can also hot smoke the salmon for several hours if you plan to wrap it, cool it, and serve it cold after several days, but the texture can be dry.
The other method is cold smoking which smokes at temperatures between 70° and 90° for several hours and even up to a few weeks. If smoking for several weeks, it turns the fish into salmon-jerky. If you brine the salmon and cold smoke it for several hours, you will get something known as lox.
My smoked salmon recipe is known as kippered salmon. This method is brined and hot smoked and can be served hot or cold. I prefer to cook it to 140° to 145° internally because I like to eat it warm.
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Ingredients for this recipe:
• 3 cups water • 2/4 cups packed light brown sugar • 1/3 cup sea salt • zest of 1 orange • zest of 1 lemon • 4 to 4 ½ pound side of salmon
For the Glaze:
• ½ cup brown sugar • Juice of 1 lemon • Juice of 1 orange • ½ stick unsalted butter • 1 tablespoon soy sauce
Smoked Salmon Spread Recipe
Smoked Salmon Spread Recipe
Hot-Smoked Salmon and Leeks in Cheese Sauce
Smoked salmon is considered a bit of a luxury, but the cold-smoked, thinly-sliced version sold in supermarkets can be pretty pricey. And it isn't easy to make that at home. But there is a much simpler way to make smoked salmon and it doesn't require any special equipment. You can make hot-smoked salmon on the stovetop or in your oven. Also in this video, I show you how to make a simple side dish of leeks in cheese sauce. I use my air fryer to cook this, but you could also cook it in your oven.
The written recipe for hot-smoked salmon is here:
Buy an air fryer (affiliate link):
CHAPTERS 00:00 Intro & Shoutouts 1:00 The Salmon 1:37 The Cure 2:20 Prep the Leeks and Onion 2:40 Make the Leeks in Cheese Sauce 4:25 Prep the Smoker 7:51 Smoke the Fish 8:06 Cook the Leeks in Cheese Sauce 8:51 Taste Test Time
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