Healthy Smoked Salmon Spread - The low-carb high-protein snack.
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Homemade Smoked Salmon Spread

Smoked Salmon Spread

Smoked Salmon Spread – A nutritious snack or healthy indulgence, however you justify it, I’m betting this smoked salmon spread will have you finding excuses to mix up some more…

Homemade foods are the absolute best gifts that a girl or guy could ever ask for when family and friends stop by. In my kitchen, it’s no different, and each year the last week of July I can always count on a bounty of delicious special food gifts arriving during brother’s week.

Brother’s week as I’ve named it, is a week-long tradition that began several years ago when my husband’s two eldest brothers decided that it would be fun to visit us each year during the week of the EAA AirVenture. The fly-in convention held yearly during the last week of July in Oshkosh, Wisconsin, attracts more than 500,000 people and 10,000 airplanes. Of course, the brothers asked us first. We agreed, and so it became the tradition.

The brothers, (my brothers-in-law) arrive early in the week to be able to spend their days at the AirVenture in aviation bliss among other enthusiasts who descend on the EAA grounds and Wittman Regional Airport, turning the small, regional hub into the busiest airport in the world for a week.

At the end of those busy event-filled days, the weary and sun-parched brothers return to Lac du Nibiinaabe (our place) for a bit of R&R, home cooking, and a whole lot of great conversations, stories, and BS-ing well into the evening until the next day when they do it all over again.

Over the years it’s also become the week for our tribe to reunite with the brothers (their Uncles) from afar when we all gather for a BBQ on the weekend. And, during such occasions, we may also receive drop-ins of cousins, nieces, nephews, grandchildren, and even more family from nearby Wisconsin towns and adjoining states. It’s a crazy fast fly-by week that’s filled with cooking, entertaining, visiting and lots of busy days doing that ends in good spirits, yet leaves everyone who comes with a heaping dose of having been filled with enough family closeness to tide them over until the excitement builds to do it again in the coming year.

Early in the week as our guests arrive, I and my fridge and freezer welcome them and their bounty – vegetables fresh-picked from gardens, great-lakes-caught salmon, lake trout and whitefish, venison from the last year’s hunt, homemade wines, smoked jerky, and other yummy homemade food-stuffs.

The standing joke this past year was, “how many carbs does all that have?”

And, as the week winds down, then it’s time to get creative in the kitchen with all the little food bits that are left over in the fridge.

Most meat, chicken, and fish spreads include spicy and interesting flavors that compliment but don’t overwhelm the type of protein, offering modern-day cooks a multipurpose, low-carb, high-protein choice for snacks or meals no matter how you spread them.

This year, my Lower-Upper-Michigan brother-in-law gifted an exceptional bounty of salmon and whitefish that he’d caught and prepared in his smoker. He’s been smoking fish for years. A retired Charter Captain and avid fisherman, this brother can catch, gut, clean, and place a full day’s catch in a barrel of brine in the time it takes most people to finish a cup of coffee. A day later, that same day’s catch is smoked, ready to eat and enjoy.

The fish, smoked in true Northern-Michigan fashion, are hot-smoked, skin on, over a hardwood fire. When finished the tasty smoked fish begs for no forks or condiments. Simply take your fingers, lay open the carcass, dig in and flake off the meat from the bones.

Chiding him just a little, I learn that the exact recipe for smoking the catch is his secret, but I’m sure my taste buds can detect a bit of sweetness from brown sugar that he adds in his brine, although he declines to say either way. In my pestering, he did offer up this recipe for Smoked Salmon Spread; although, he credits his son, my nephew from Ishpeming, for the flavorful blend of ingredients.

From memory, he listed off each ingredient giving a general reference to quantity like equal of this and that, throw in a dab of such-n-such, a splash of you-know-what, and a pinch of this for the measure. Of course, I tweaked things just a little bit to be able to call it my blog recipe. None the less, this easy Smoked Salmon Spread is a great way to use up a bounty of smoked fish. Delicious as a cracker or baguette spread, appetizer (stuffed in baby tomatoes), or slathered on a gluten-free bagel. Whip some up for your next get-together, special occasion, tailgate or card party, or what the heck nosh down on the whole bowl full all by yourself. Ya-dare-eh, it’s really, really, really that darned good! I-N-D-U-L-G-E-N-C-E all the way…

Thanks, brother!

I can’t wait till next year when (hopefully, hint, hint) smoked fish will once again be on the menu.

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everything you ever wanted to know about spreads but were afraid to ask...

Develed Ham Spread
Nearly 70 years ago the cooking method of deviling foods became popular in America. At that time, foods made this way were made and eaten regularly, which by the way was the height of their popularity in the United States.

Spreads are foods that are generally “spread” with a knife onto foods like bread, crackers, and other foodstuffs. In my kitchen, we’ve also become accustomed to using spreads to stuff into foods like tomatoes, cucumbers, and celery for entertaining. Nonetheless, the stated purpose for using spreads is to enhance, intensify, and ramp up the texture and flavor of foods that may be considered bland without them.

In the category of spreads are butter, spreadable creams, cheeses, prepared mayonnaise, mustard, and ketchup. Among other variations are dressings like Green Goddess, Russian Dressing, and Thousand Island to name a few. Included in the spread spectrum is honey, jams, jellies, hummus, and even yeast spreads (vegemite and marmite). Meat and fish-based spreads including pâté and even Braunschweiger (sausage) are considered spreadable condiments. And, who else has eaten the canned ham meat spread, Deviled Ham, that’s been produced by the American food company Underwood since 1870?

Now, I know we’re not to speak his name, but oddly enough the devil or rather the technique of “deviled or to devil in food preparation,” as in preparing deviled meats, has a lot to do with culinary history and spicy dishes. Like the canned deviled ham, many spreadable condiments fall into the deviled foods category. Deviled foods, (aka deviled dishes), are highly seasoned foods including hot ingredients. The culinary term is rooted back to Great Britain in 1786, referencing dishes that were highly seasoned and broiled or fried. By 1800, preparing foods in the “deviled” way or to “devil” them became a verb to describe the method of making food spicy.

Nearly 70 years ago the cooking method of deviling foods became popular in America. At that time, foods made this way were made and eaten regularly, which by the way was the height of their popularity in the United States.

During the nineteenth and into the twentieth centuries, American menus including deviled foods continued to grow especially in fish and seafood preparations and some appetizers, with deviled beef bones leading the procession. The technique became even more popular as American palates widened after Vietnam. Following that era, just about everything from fish and lamb to beef and chicken was being deviled.

In the 21st century, we’re all probably guilty of deviling foods whether we know it or not. For instance, when was the last time you prepared deviled eggs?

But, getting back to meat, chicken, and fish spreads; the method of adding spicy and interesting flavors to compliment but not overwhelm the type of protein offers modern-day cooks a multipurpose, low-carb, high-protein choice for snacks or meals no matter how you spread them.

Still can’t get enough? Learn even more by reading Everything You Ever Wanted to Know about Deviled Ham but Were Afraid to Ask. In this article, Gena Philibert-Ortega searches old newspapers to discover and learn about deviled ham and other deviled foods, including recipes. Gena is a genealogist and author of the book “From the Family Kitchen.”

Learn how to adjust the serving size.
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Homemade Smoked Salmon Spread

Homemade Smoked Salmon Spread

The low-carb high-protein snack spread.
5 from 1 vote
Print Pin Comment/Rate
Course: Appetizer, Snack
Cuisine: American, UP North
Keyword: cream cheese, horseradish, Quick & Easy, salmon, smoked salmon, spreads, whitefish
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 60
Calories: 11kcal

Equipment

  • small mixing bowl
  • Electric Mixer

Ingredients

  • 1 cup Smoked Salmon deboned and flaked (fish option, smoked Whitefish)
  • 1/3 cup Cream Cheese
  • 1/3 cup Sour Cream
  • 2 tablespoons fresh Horseradish
  • 1 teaspoon Lemon Juice
  • 2 tablespoons Shallot minced
  • 1 tablespoon Chive chopped
  • Salt and Pepper to taste

Instructions

  • In a small bowl, cream the cheese with an electric mixer until smooth. Add in the sour cream, lemon juice, and horseradish, and blend until smooth. Stir in the salmon, shallot, chive, and salt and pepper. Chill until ready to serve* with gluten-free crackers, spread on a bagel, or use as a filling in vegetables for a healthy snack.

Footnotes

*Chill this spread for one hour before serving to allow the flavors to blend, enhancing the flavor experience.

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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About Me

I'm so happy you're here...

I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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