My dad travels to Alaska every summer, and sometimes, my husband is lucky enough to travel with him and go deep sea fishing. Needless to say, when that happens my freezer is overflowing with Salmon and Halibut.
It’s been awhile since my husband has been fishing and we’re out of Halibut, but we’re still working on the Salmon. I think it’s been 4 years. Ahem. Anywho, this is an appetizer that my dad has been serving for the last 15 years.
Isn’t it beautiful?! Why is pink such an appetizing color?
Anyway, this is another great way to stretch your seafood. Instead of serving fish for a dinner party, serve this luscious appetizer before. It’s more economical that way and it tastes great. Don’t forget the capers, because they complete this dish.
Salmon Spread Adapted from my dad
8 ounces Salmon, poached (about 10 minutes in boiling water)
1 – 8 ounce block of cream cheese
1/4 teaspoon salt
2 teaspoons horseradish
1/3 cup of chopped onions
1 teaspoon fresh lemon juice
Fresh parsley or cilantro, chopped
1 cup pecans, toasted and chopped (if desired)
jar of capers
Poach the salmon, then debone and place it in a large mixing bowl. Add the cream cheese and mash the fish and the cream cheese together – you could also use a hand mixer. Then add the salt, horseradish, onion, and lemon juice – mix until combined.
Scoop the mixture onto a sheet of wax paper and form into a roll, then wrap tightly in foil. Refrigerate overnight. Unwrap the salmon and roll it gently in the fresh herbs and nuts (if using) and place it on a serving platter.
Serve with capers and assorted crackers.