Not much is easier or better than a classic salmon spread! If you are a little unsure of what I am talking about, check out the picture above and also think tuna salad spread. Salmon spread can mean a few different things. It can consist of shredded salmon that you have picked apart by hand and put into the spread or it could have gone through the food processor. The biggest difference here will be texture. If you shred or tear your salmon up for the spread you will experience more of a natural salmon texture in your spread. If you put the salmon through a food processor the texture will be much smoother and more consistent with a pate. Take a look at the incredible recipe below shared by our friends from Alaska Seafood Marketing Institute (ASMI).
Preparation Time: 0 minutes
Cook Time: 10 minutes
2, 6 oz cans of Alaska salmon, boneless, skinless and drained
8 oz neufchâtel cheese
2 Tablespoons lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1/8 cup minced chives
1/3 cup diced pre-cooked, pre-peeled beets (find them in the produce department refrigerator)
Quick pickled cucumber* see below
Smoked sea salt
Rye bread toasts (or choose a gluten-free alternative)
2 small English cucumbers
1/2 cup red wine vinegar
1/2 cup water
1 / 2
1 teaspoon kosher salt
1 teaspoon sugar
Add salmon, neufchâtel cheese, lemon juice, salt and pepper to a food processor. Pulse until smooth and fully combined (you don’t want any streaks of neufchâtel cheese). Refrigerate.
To make quick pickles, microwave or use a small pan on the stovetop to heat vinegar, water, salt and sugar. Slice small English cucumbers in half lengthwise, scoop out the seeds, and chop into half moons. Add to the heated vinegar mix, stir and refrigerate at
least 10 minutes.
To compile, add spread to a bowl or a plate. Add quick pickles, chives, beets, and smoked salt on top. Serve with rye bread toasts or veggies.