Our friends and neighbors (up on the hill), went RVing last summer in Alaska and were kind enough to bring us a few things, one of which was Smoked Salmon Spread from Copper River Seafood. I just recently retrieved it from the freezer and it was delicious. After eating it all by myself (Bev doesn’t like it – yeah), I decided I had to try and make some.
There are lots of recipes on the web using a variety of ingredients, but in reading CR's ingredients list it was smoked salmon, cream cheese, onion, Worcestershire sauce, and lemon pepper. I decided to start with these and add more if needed – I looked at other recipes to give me a sense of how much of the last three ingredients go with the salmon weight.
Living where we do, wild-caught-three-days-ago-smoked-for-two-days-and delivered-to-the-market-today salmon is not readily available, so I bought 8oz of alderwood smoked, farm raised, coho salmon – which I thought was pretty good. Many recipes I looked at had more dairy than salmon, but since the first ingredient on the Copper River spread was salmon, I started with an even amount, giving me this initial recipe:
8 oz smoked salmon
8 oz softened cream cheese
2 tbsp finely diced onion
½ tsp worstershire sauce
1 tsp lemon pepper
After mixing, I thought it was so stiff it would break the cracker when spreading, so I added 1 cup of sour cream, which many recipes already contained. I thought it was very good right then, but decided to let the flavors marry a day, then play with it some more.
As you might expect, it was even better the next day. But, I decided to add 1 tbsp of drained and rough chopped capers to one cup of it and 1 tsp of dried dill weed to another cup. After tasting the next day, I thought the capers were about right but the dill was too strong.
I had previously made a smaller recipe and for it I added the salmon at the beginning of the mixing process. Due to the heavy mixing required to blend in the cheese, I got the uniform appearance of pink cheese - the one from Copper River had little pieces of the fish in it. So for this batch, I mixed everything but the salmon and then added it and mixed until I had the appearance I was looking for.
This is the plain, dill, and caper versions.
After I get the spread recipe I want, the next step for me, as you might guess, is to find some good salmon and smoke it myself. In the meantime, if you have a recipe/process you like for hot smoking salmon, I’d sure appreciate an email with it to firstname.lastname@example.org.
Thanks for stopping by Almost Heaven South.