salmon and leek spread

JWhiteH avatar
By J. White Harris
from 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.

serves Makes about 2 cups.
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
    4
    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
    6
    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.
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