Had a family get together this last weekend, so I decided to make some of my Smoked Salmon Spread. Decided to use Kummok's recipe, so I got 6 lbs of skin-on Norwegian farm raised salmon from a local market. Mixed up the basic brine and let it rest overnight in the fridge for 12 hours:
(http://i1342.photobucket.com/albums/o761/DukeNukeIt/IMG_20130419_180918_670_zps84c8c5d5.jpg) (http://s1342.photobucket.com/user/DukeNukeIt/media/IMG_20130419_180918_670_zps84c8c5d5.jpg.html)
After brining, I let the salmon air dry for 8 hours until a nice pelicle formed. Cooked for 7 hours, with 5 hours of hickory smoke. Here is the final product 8)
(http://i1342.photobucket.com/albums/o761/DukeNukeIt/IMG_20130421_092510_500_zps53990a64.jpg) (http://s1342.photobucket.com/user/DukeNukeIt/media/IMG_20130421_092510_500_zps53990a64.jpg.html)
Ready to mix up my spread. Ingredients are:
12 oz Smoked Salmon
8 oz Cream Cheese
4 oz Sour Cream
1/2 cup finely chopped fresh Chives
4 cloves Garlic
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
(http://i1342.photobucket.com/albums/o761/DukeNukeIt/IMG_20130421_093121_891_zpsa96d7861.jpg) (http://s1342.photobucket.com/user/DukeNukeIt/media/IMG_20130421_093121_891_zpsa96d7861.jpg.html)
Mix it up, let it rest for a few hours, then serve to hungry people ;D
(http://i1342.photobucket.com/albums/o761/DukeNukeIt/IMG_20130421_100038_256_zps48d32740.jpg) (http://s1342.photobucket.com/user/DukeNukeIt/media/IMG_20130421_100038_256_zps48d32740.jpg.html)
Received lots and lots of compliments. Best part is I have plenty of delicious smoked salmon left over!
Thanks Kummok!
Dave
Oh yeah thats what I'm talkin' bout. Awesome eats. Love love love making salmon spread.
If you like your salmon spread a little spicier, add some Tabasco. We use basically the same recipe with Tabasco added.