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Smoked Salmon Cheese Spread
This recipe has always been a family favorite. This yummy dip is usually the first dip to disappear. Made with cream cheese, mayo, mustard, spices and the star of the dip smoked salmon. Smoked Salmon Cheese Dip is super delicious. Salty, smokey and cheesy, with pieces of salmon throughout. We like to spread smoked salmon cheese spread on buttery crackers or toasted baguette slices.
Word About Salmon
Salmon are anadromous, meaning that they migrate from their saltwater habitat to spawn in fresh water. There are several varieties of North American salmon. All but one are found off the Pacific coast, and about 90% come from Alaskan waters. The best salmon is the superior Chinook, or King Salmon, which can reach up to 120 pounds.
Other high-fat salmon include the Coho or Silver salmon. Sock-eye or Red salmon is highly prized for canning, with its firm, deep red flesh. All salmon are high in protein as well as a rich source of vitamin A, the B-group vitamins and Omega-3 oils. Depending on the variety, salmon is sold whole, fillets or steaks. It’s also available canned and as smoked.
Looking For More
Smokey, Salty and Delicious.
- 1 8 oz package cream cheese, room temperature
- 1 to 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 6 ounces smoked salmon, flaked
- 2 green onions, sliced
- shredded cheese, optional
Cream together softened cream cheese, mayo, mustard and garlic powder. Beat until creamy. Stir in flaked, smoked salmon and sliced onions. Form mixture into a ball and sprinkle with shredded cheese. Refrigerate covered for several hours before serving. Serve with crackers and/or celery sticks