Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This easy, no-cook spread has been a favorite in the author's family for almost 20 years. It is terrific with any kind of cracker or crisp bread. Prepare it up to a day ahead, and refrigerate.

Recipe by Cooking Light July 2006

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Credit: Jan Smith

Recipe Summary test

Yield:
20 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.

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  • Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

  • How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon.

  • Although commercially smoked fish is readily available, you can also prepare your own on the grill with wood chips available in small bags from most markets. I prefer alder wood if it is available. Use this smoked salmon in the recipes here, or add it to pasta, pizza, or a main-course salad. -KD

Source

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook

Nutrition Facts

39 calories; calories from fat 48%; fat 2.1g; saturated fat 0.9g; mono fat 0.8g; poly fat 0.3g; protein 4.4g; carbohydrates 0.5g; cholesterol 9mg; iron 0.2mg; sodium 182mg; calcium 13mg.
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