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I often spoon my salmon spread onto endive leaves for an easy and pretty presentation. It’s a healthful addition to any celebration.—Patricia Nieh, Portola Valley, California
This recipe is:
Quick
Nutritional Facts 2 tablespoons (calculated without vegetables) equals 68 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 269 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.
Originally published as Smoked Salmon Spread in Country Woman December/January 2011, p45
Smoked SalmonFresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.
Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.
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Reviewed on Feb. 06, 2011 by galhall
Would make it once in awhile, had some girls over and they said it was okay. Would put in more salmon as it needed the taste.
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