This is a great recipe to throw together as an appetizer for a party or tailgating. You can make this with leftover salmon (the fish, not the band) or freshly smoked salmon. Refrigerating the smoked fish prior to making the spread enhances the smoked flavor. I added Jalapeno to this version. You can substitute diced celery, bell pepper or nothing.
What you need:
- 4 to 8 oz Salmon filet
- One or two Jalapenos (optional)
- 4 to 8 ounces cream cheese (softened)
- 2 to 4 ounces of sour cream
- One Lemon, cut in half and seeds removed.
- Zest Coast Seafood Shaker (or salt and pepper or alternative seasoning or your choice)
- Fresh Dill (also optional)
- Wood chips. Alder is preferred for salmon.
- Instant read thermometer to ensure proper cook temps. We use the Thermapen® Mk4
What to do:
- Heat smoker/grill to 200 to 225F. I used my Big Green Egg for this but you can use a gas grill. Make a packet with chips, pierce and place over a burner.
- Season salmon. We use Zest Coast Seafood Shaker. It was blended with salmon in mind works great. Alternatively, use basic salt and pepper, cajun seasoning, or other seafood seasoning like Old Bay.
- Place on grill and smoke for around two hours or until 155F. This is more done than what you would eat as an entree.
- Chop the cooked salmon and squeeze juice of one lemon half over cooked salmon
- Remove seeds from jalapenos and dice.
- Combine the salmon, jalapenos or other substitute items if any, cream cheese, sour cream and remainder of lemon juice in bowl. The ratio of salmon/cream cheese/sour cream is up to you. I like something around 1:1:1/2
- Garnish with additional seasoning and/or you veggie.
- Serve with crackers. Saltines, Club/Captain's Wafers, whatever you like.