Molded Salmon Spread Recipes

SMOKED SALMON 7-LAYER DIP

Smoked Salmon 7-Layer Dip image

This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.

Provided by Claire Saffitz

Categories Bon Appétit Appetizer Dip Salmon Fish Christmas Hanukkah Cream Cheese Goat Cheese Capers

Yield Serves 8

Number Of Ingredients 11

Ingredients

4 ounces cream cheese
2 ounces fresh goat cheese
3 tablespoons prepared beet horseradish
2 teaspoons finely grated lemon zest
1 pound hot-smoked salmon, skin removed, flaked, divided
2 large radishes, trimmed, finely chopped
1/3 cup finely chopped red onion
1/2 cup drained capers, chopped
3 tablespoons finely chopped chives
2 Belgian endives, leaves separated
Bagel chips or pumpernickel bread (for serving)

Steps:

Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won't be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.

MOLDED SALMON SPREAD

Molded Salmon Spread image

A curried spread for veggies and crackers. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories Spreads

Time 10m

Yield 5 cup mold

Number Of Ingredients 10

Ingredients

1 (15 3/4 ounce) can salmon
1 (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese
2 (1/4 ounce) envelopes unflavored gelatin
1/4 cup water
1/3 cup celery, minced
1/2 cup green onion, minced
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder

Steps:

Oil a 5-cup mold.
Drain and flake salmon.
In a saucepan, combine soup and cream cheese. Cook over low heat, stirring constantly, until mixture is smooth.
Soften gelatin in 1/4 cup water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients.
Pour into prepared mold. Chill until firm.
Unmold and serve with assorted vegetables and crackers.

Nutrition Facts : Calories 512.6, Fat 38.3, SaturatedFat 13.6, Cholesterol 108.5, Sodium 934.6, Carbohydrate 18, Fiber 0.5, Sugar 4.4, Protein 25.3

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