Salmon Spread

used freshly hot smoked salmpon with black pepper instead of the canned...and omitted the pecans. Our guests enjoyed every last morsel!

Add fresh dill to taste

I’ve made this recipe with Deming canned red sockeye salmon for years, then started to improvise and made it with canned tuna, then with canned sardines. All were delicious. I added some lemon juice and dill and a dash of Tabasco, salt and pepper. Used cream cheese and a little sour cream as my base.

I want to make this but am curious about thoughts on the pecans. I love pecans but do they soften with all the moisture and become not as lovely as the thought. Thank you.

I like adding liquid smoke.

I make this a lot, and double it because it’s great left over. When I can’t find Neufchâtel I use cream cheese. After the first couple times I started using less Worcestershire sauce which worked well. Last time I spaced and added two tablespoons of vinegar which was a bit much but I learned I like it with more vinegar than it calls for. I serve the dip with a bottle of Tabasco and a pepper grinder for those who, like me, want an extra kick. And toasted bread or excellent with potato chips.

I made it in a food processor, omitting the pecans and Worcestershire sauce. I added a bit of leftover smoked salmon to canned pink salmon, as well as a good amount of chopped dill and some grated horseradish. Next time I'll add capers, and probably will use bottled prepared horseradish since usually I don't have fresh horseradish root in the fridge.

Use smoked salmon or other smoked fish and, instead of pecans and grated onion, stir in lots of chopped green onion as the last step.

I am sorry. I hated it. I added a variety of things to it to give it whatever is missing. Man oh man. Nothing could fix this. Sorry. Different powders like onion, garlic, chipotle. Lemon juice, tobacco, horseradish too. Added 1 at a time after tasting. Then reevaluated. Gross. Waste of salmon.

Less or no vinegar; add salt; consider capers

Use more cream cheese.

Used leftover salmon from Ali Slagle’s Slow Roasted Chili Salmon recipe. Next time I’d add the dressing a little at a time instead of all at once. I added it all and thought the consistency was too creamy. Needed salt

I’m afraid I thought this was disgusting. I had never used canned salmon before and I was excited to give it a go. It was too much like cat food. Next time I’ll just make something with fresh or smoked. I kept trying different things to freshen it or hide fishy fishy flavour but was not successful.

Added chopped Calabrian peppers and did half yogurt / half goat cheese. Nice and spunky accent to the salmon. Salmon was fresh king, steamed for 6 minutes then flaked into spread.

Lactose from dairy is too sweet and overpowers the salmon. Needs more herbs and some spice added.