Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread
Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mike's smoked wild alaskan king salmon cream cheese spread. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mike's smoked wild alaskan king salmon cream cheese spread using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread:
  1. Make ready ● For The Salmon Spread
  2. Prepare 2 Pounds Wild King Alaskan Salmon [smoked & shreaded - see recipe under my profile]
  3. Get 3 (8 oz) Packages Philadelphia Cream Cheese [slightly warmed or room temp]
  4. Prepare 2 tbsp Fresh Chives [fine minced]
  5. Make ready ● For The Bagel Sandwiches
  6. Make ready 16 LG Onion, Garlic Or Everything Bagels [toasted]
  7. Get as needed Sliced Beefeater Tomatoes
  8. Make ready as needed Fresh Bean Sprouts
  9. Prepare as needed Fresh Dill
  10. Take as needed Fresh Lettuce
  11. Prepare as needed Fresh Spinach
  12. Make ready as needed Fresh Avocado Slices
  13. Prepare ● For The Sides
  14. Make ready as needed Dill Pickle Spears
  15. Take as needed Sturdy Toasted Bagel Chips
  16. Make ready as needed Fresh Chilled Fruits
  17. Take as needed Fresh Sturdy Vegetables [like carrots or celery]

You can definitely make this the night before. Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl. Cream cheese, capers, and smoked salmon is a classic combination that works as well as an appetizer as it does for breakfast. Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon.

Instructions to make Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread:
  1. Smoke your fillets over Alder, Hickory and Apple Wood chips at 200°. See my detailed recipe under my profile page. "Mike's Smoked Wild Alaskan King Salmon Fillets."
  2. Smoke on a ventilated grid for 90 minutes.
  3. Allow smoked fillets to cool somewhat.
  4. Peel skin and disgard. Shread fillets with forks. Check carefully for any bones.
  5. Mix with 3 - 8 oz packages of warmed Philadelphia Cream Cheese and fresh chives. Refrigerate for 2 hours. Once chilled this spread molds perfectly!
  6. Excelent for any healthy, "on the go," work lunch. Pictured below is a toasted Everything Bagel.
  7. This recipe can fill 6 8 oz Mason jars to give as gifts to your neighbors or co-workers. It will also have a much longer shelf life by canning then, refrigerating.

There are five types of wild Alaskan salmon: king, coho, pink, chum, and sockeye. Here, we used sockeye salmon (also known as red salmon) for its. Flake the fish on top of Caesar salads, add it to minestrone, use it in salmon salad sandwiches or smoky salmon melts with Parmesan cheese. Smoked salmon beaten into cream cheese with fresh herbs and seasonings makes a delicious spread you'll be sure to enjoy. Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice.

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