Texture when making salmon spread

Bordello · December 2005

What should the texture be when making a salmon spread??? I have some Dijon bourbon glazed salmon that was brined then smoked for about 3 hours. Plan on mixing it with one block of cream cheese,green onion,a bit of chopped jalapeno pepper and maybe a bit of smoked chicken strips that I have. Any thoughts??? Mix by hand or use my blender?[p]Thanks and Happy Holidays to all,
New Bob

BGEJeff · December 2005

New Bob,
Depends on your taste, I do it by hand because we like larger pieces in the spread. Also I think the chicken would be over powered by the salmon, so unless your trying to stretch it I'd leave it out and use it for some ABTs

RRP · December 2005

New Bob, I like mine finely chopped. BTW here's a recipe I posted some time back when I had a different email addy. We really like it.

[ul][li]Smoked Salmon Spread[/ul]

Bordello · December 2005

BGEJeff,
Thanks, I was wondering about the chicken also. Hand mixing it is.[p]Happy Holidays,
New Bob

Bordello · December 2005

Hi Ron,
Thanks for the link, I'll give it a go. This is a first for me so was not sure.[p]A great holiday wish for you and yours.[p]Cheers,
New Bob

Texture when making salmon spread

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