I’m new to the world of Storage Wars. You probably know more than me. From my understanding storage units get auctioned off to people who see only a glimpse of the contents yet take a gamble that there may be things of value in them. So that’s how I came into possession of a circa 60’s salmon mold. The purchasers saw no value in it…nor had any idea what it was used for…so passed it onto a circa 60’s Galley Pirate who knew that THIS was meant for Salmon Mousse!
My attempt to make Salmon Mousse was a loss as I could not find unflavored gelatin anywhere. After five grocery stores I gave up. When I asked my 20-and 30-something friends where to buy unflavored jello they just cringed. “Eeww!” That’s all I needed. My new salmon mold was to make a spread, not a mousse. Yes, it looks a little creepy but the Salmon Mousse does too!
Smokey Salmon Spread
1.5 -2 lbs grill smoked salmon
1 tablespoon melted butter
Garlic powder
Lemon Pepper
Alderwood smoked salt
Filling ingredients
2 8-ounce packages Cream Cheese, softened
1/4 cup Mayonnaise
1/3 cup minced red onion
2 tablespoons minced scallions
2 tablespoons fresh dill
1 tablespoon capers
1 teaspoon liquid smoke
2 teaspoons Alderwood Smoked Salt
1/4 teaspoon Ghost Peppers (or hot peppers of choice) to taste
If you have access to a charcoal grill (usually at a marina) start the coals going and throw on some water-soaked hickory chips. Brush the salmon with melted butter, then sprinkle on the garlic powder, lemon pepper and Alderwood Smoked Salt. Once the grill hits about 400º throw on a handful of water-soaked hickory chips and immediately place the salmon filet on the grill and close the lid. Let smoke for 15-30 minutes. When browned on the edges and cooked through, gently place your spatula just above the skin (leaving the skin on the grate) and deliver the salmon to a platter.
Next mix all the filling ingredients together. Gently break apart the smoked salmon and fold into the cream cheese mixture.
Next line your salmon mold with Saran Wrap. Place the salmon spread into the mold and press to fill all corners and crevasses of the mold. Cover with another layer of Saran Wrap and press down tightly. Chill for at least two hours.
Remove the Saran Wrap and invert invert onto a platter. Remove the rest of the Saran Wrap and serve with crackers.
Smokey Spicy Salmon Spread
Ingredients
Smoked salmon on the grill
- 1.5-2 lbs Grill smoked salmon fillet
- 1 tbsp Metled butter
- Garlic powder
- Lemon pepper
- Alderwood smoked salt
Cream cheese filling
- 2 8 oz packages Cream Cheese, softened
- 1/4 cup Mayonnaise
- 1/3 cup Red onion, minced
- 2 tbsp scallions, minced
- 2 tbsp Fresh dill, minced
- 1 tbsp Capers
- 1 tsp Liquid smoke
- 2 tsp Alderwood smoked salt, or to taste
- 1/4 tsp Ghost Peppers, (or hot peppers of choice) to taste
Instructions
Smoked salmon on the grill
- On a charcoal grill, start the coals going and throw on some water-soaked hickory chips. Brush the salmon with melted butter, then sprinkle on the garlic powder, lemon pepper and Alderwood Smoked Salt. Once the grill hits about 400º throw on a handful of water-soaked hickory chips and immediately place the salmon filet on the grill and close the lid. Let smoke for 15-30 minutes. When browned on the edges and cooked through, gently place your spatula just above the skin (leaving the skin on the grate) and deliver the salmon to a platter.
Cream cheese filling
- Next mix all the filling ingredients together. Gently break apart the smoked salmon and fold into the cream cheese mixture.
- Next line your salmon mold with Saran Wrap. Place the salmon spread into the mold and press to fill all corners and crevasses of the mold. Cover with another layer of Saran Wrap and press down tightly. Chill for at least two hours.
- Invert onto a platter and serve with crackers.
