Smokey Spicy Salmon Spread
Smokey and spicy, a new use for the old Salmon Mousse mold
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 400ยบ 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.