Robin’s Spicy Alaskan Smoked Salmon Spread

★★★★★ 2 Reviews
rwellhouse avatar
By Robin Wellhouse
from Eden, WY

Everyone loves a good 'potluck' appetizer. Living in Alaska for 15 yrs, I had access to the best smoked red salmon. After many "pretty good" attempts, I finally tweaked this dip and/or sandwich spread to perfection. Great for potlucks, or tailgate parties. Easy for anyone to make!

serves 10
prep time 15 Min

Ingredients

  •   16 oz
    cream cheese
  •   4 oz
    smoked salmon, skin and any stray bones removed (red is best, but any variety will work)
  •   1/4 c
    jalapeno peppers (ring slices from a jar, diced and *reserve some brine if needed) **
  •   1/2
    red bell pepper (roasted preserved from a jar, diced) **
  •   1
    small onion (diced)
  •   2 Tbsp
    ranch dressing (prepared salad dressing, not powdered)
  •   1/2 tsp
    red pepper flakes
  •   dash(es)
    cayenne pepper (more or less to taste)
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How To Make

  • 1
    Utensils needed: Mixer (with medium sized mixing bowl), food processor, spatula, serving bowl. Preparation time: approximately 20 minutes or less
  • 2
    Using an electric mixer, beat Cream Cheese until soft then set aside. (You can beat the mixture by hand, but set out the cream cheese until it is room temperature for easier handling.)
  • 3
    In food processor, finely chop together salmon, peppers and onion.
  • 4
    Add chopped ingredients to softened Cream Cheese along with the ranch dressing, crushed red pepper and cayenne pepper. Mix thoroughly and transfer to serving bowl.
  • 5
    Use as a cracker dip with assorted crackers, on raw veggies such as celery ribs, or as a bread spread. Refrigerate unused portion. Optional: Garnish the serving dish with fresh dill, fresh chopped jalapenos, fresh chopped scallions/green onions, or cilantro.
  • 6
    NOTE: * If the spread is not soft enough, add a small amount of the jalapeno pepper brine/juice from the jar and mix thoroughly. ** You can increase or decrease the peppers and spices, depending upon your taste.

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