The Outdoor Line Forum

Ingredients

12 to 16oz of smoked fish (skinned and boned.)
8oz of cream cheese
3-minced garlic cloves/ or garlic powder
Hot sauce (I use Texas Pete)
Salt and Pepper
1 Lemon
Olive Oil
1 medium size onion.
Evaporated Milk

Directions,

Grate smoke fish using a chesses or vegetable grater, make sure all skin and bones have been removed. Grate one medium size onion as well.

Add cream cheese, garlic, salt and pepper, a splash of olive oil, and hot sauce to taste, and then squeeze in the lemon juice.

Mix with a large fork; add the evaporated milk to get the desired texture.

Serve with Saltines or other cracker.

Recipe is usually better after it has been allowed to sit for a couple of hours.

Great recipe Jon, that spread you made for us was awesome!! Can't wait to try it on some of our NW fish.

I'll add one to this. This stuff is great.

Salmon Mousse

1 package (8 ounces) cream cheese, softened
1 cup fully cooked salmon chunks or smoked salmon
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely minced onion
1 teaspoon lemon juice
1/2 teaspoon salt (omit if using smoked salmon)
Beat cream cheese until smooth. Add rest of ingredients and mix well.

A few little secrets...I always use just a little more onion than called for and I mince it in a food processor. If you use smoked salmon and want very smooth mousse, break up the salmon and run it through the food processor as well.

Sleddddder,

I made the smoked fish spread again and "softened " the cream cheese as you advised to do in you Salmon Mousse recipe, it made it much easer to work with. Thanks for the ideal.