Real Recipes From Real Home Cooks ®

salmon and leek spread

Recipe by
J. White Harris
Gallatin, TN

I enjoy eating all kinds of seafood but usually don't eat it often enough. Lately I have been looking for ways to increase the amount of seafood in our diet. I adapted this recipe from a recipe a friend gave me some time ago. ..... This recipe is very easy to make. The resulting Salmon Spread is very tasty.

yield serving(s)
prep time 20 Min
cook time 10 Min
method Pan Fry

Ingredients For salmon and leek spread

  • 12 oz
    salmon fillet, skin on
  • 1 lg
    bay leaf
  • 1 Tbsp
    solid fat, like coconut oil or lard
  • 3 oz
    white leak, thinly sliced
  • 1 c
    coconut milk cream (see note, in directions #7)
  • 1 Tbsp
    chives, chopped finely
  • 1 Tbsp
    dill, chopped finely
  • 3/4 tsp
    sea salt

How To Make salmon and leek spread

  • 1
    Put salmon skin side down in a large enough pan to hold all pieces of fish. (I usually have 3 pieces of fish for this.) Now add enough water to just cover fish. Add a bay leaf and bring the water to a simmer.
  • 2
    Simmer the salmon for about 6 minutes until just cooked. Remove the salmon to a plate and allow to cool. Remove the skin and discard.
  • 3
    Put the fat into a medium pan and sweat the leaks over gentle heat for about 5 minutes until softened. Remove to a plate to cool.
  • Process Samon in food processor
    Break the salmon into large pieces and add to the bowl of a food processor. Now add the leaks and all of the remaining ingredients. Pulse the processor until the salmon mixture has a consistency you like. Now taste and add salt if needed.
  • 5
    You can serve this as a spread on raw vegetables or crackers or spoon it into avocados cut in half. If you like lemon as I do a squeeze of lemon on this is nice.
  • Salmon & Leak Spread
    When I make this, I freeze half of it for a later date and eat the rest. It freezes well and the rest will keep in the refrigerator for 2 or 3 days.
  • 7
    Note: For the coconut milk cream, put a can of coconut milk in the refrigerator the day before you need it. The next day remove the can, turn it upside down and open it with a can opener. Pour off the watery liquid and use it for something else. The cream will be left behind in the can.