smoked 6 salmon filets this weekend. Used 3 to make a delicious smoked salmon spread.
Adapted the recipe from allrecipes.com.
16 oz cream cheese, softended
12 oz chopped smoked salmon
1 tsp worchestershire sauce
1/4 teaspoon Tobasco sauce
1 teaspoon Old Bay Seasoning
1 teaspoon fresh finely chopped dill
2 tablespoons finely chopped green onion
mix together well, chill and serve.
As far as the salmon-
4 cups dark brown sugar
1 cup Kosher Salt
5 tablespoons crushed garlic (I buy mine already crushed- much easier)
Placed about 1/2 brine in bottom of a vacuum bag (large and layed flat) topped with salmon filets, then covered the filets with the rest of the mixture, and vacuum sealed.
let set in the fridge overnight.
rinsed filets in cold water the next morning and air dried in the fridge for about 4 hours.
preheated smoker to 225 degrees with 2 ounces of cherry. Smoked for 45 minutes and allowed to set.
Mrs. Que'n not much of a salmon fan, but likes both the smoked salmon and the spread.
Moderators Note: I uploaded the photo to the Photo Sharepoint we use. More fun to see the photo without downloading: