I recently used the BGE to make a great salmon spread.[p]Here is the original recipe for the salmon spread.....I will tell you what I did differently in a bit ----
2 cans pink salmon (drained & deboned)
1 (8 oz) package Cream Cheese
6 green onions (chopped finely)
2 tsp horseradish
1 tsp salt
1 tsp liquid smoke
Mix all ingredients together. Excellent spread for crackers.
When I made it, I used fresh salmon (about 1 1/2 to 1 3/4 lbs) that I cooked in my Big Green Egg with Alderwood smoke chips and refrigerated overnight. I did not add any liquid smoke to mine because the salmon already had a smoky flavor. In addition, I seasoned my salmon with several things before I cooked it. As I recall, I put on some Cajun Seasoning (lightly), some McCormick "Monterey" Spice Blends (lightly), some Lemon-Pepper (quite a bit), and a little dried dill.
With the amount of salmon I had, I used 2 - 8 oz packages of Cream Cheese. I used my electric mixer to mix it all up cause it was hard to do by hand.
I would tell you that if I was making it with canned salmon, I would season it to taste and add the liquid smoke. But a BGE owner has the advantage of being able to use fresh salmon.
I think it will be good either way, but when I cook the salmon in my BGE, I get to eat some of the thick end of the filet for supper and then I can make the spread the next day. The salmon filet that I cooked weighed almost 3 pounds. It was good both times.[p]Let me know if you like it![p]Greenacres