Rating: 4.57 stars
77 Ratings
  • 5 star values: 51
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers.

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
3 cups
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.

    Advertisement
  • In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.

  • Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts

79 calories; protein 4.6g; carbohydrates 0.8g; fat 6.3g; cholesterol 23.5mg; sodium 97.4mg. Full Nutrition
Advertisement

Reviews (74)

Most helpful positive review

Rating: 5 stars
02/13/2004
I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe! Read More
(60)

Most helpful critical review

Rating: 3 stars
04/18/2011
This was pretty easy to make but there wasn't much flavor to it. I may try it again and adjust seasonings. Read More
(3)
77 Ratings
  • 5 star values: 51
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/13/2004
I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe! Read More
(60)
Rating: 5 stars
05/03/2006
I used canned salmon left out the worcestershire and onion used more hot sauce and added liquid smoke. Very easy and delicious! Read More
(40)
Rating: 5 stars
03/29/2006
I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out really good! I also added a couple of blobs of mayonnaise and served it with toasted challah bread. It made for an interesting appetizer my guests devoured it! Read More
(32)
Advertisement
Rating: 5 stars
02/18/2010
Extremely versatile recipe. I wanted to use fresh salmon but couldn't find it on sale so used canned which was cheaper and it turned out wonderful. HINT: if using canned salmon be sure to get a brand that is marked "boneless & skinless." I spent forever picking through pulverized fish bones:) My additions: couple drops of liquid smoke for a hint of savory a couple pinches of dill weed and replaced the salt with 1/4 tsp of Penzey's Trinidad Spice which is a mix of salt lemon peel garlic clove & ginger. Not overpowering just gives it a nice layering of flavors. Next time I'll try the recipe as written because it sounds great too! Thanks for the addition to my recipe box Read More
(16)
Rating: 5 stars
03/06/2009
Made this for a friend's wedding reception and it was better than I expected. I probably used more salmon than it called for and will use more in the future when I make it as a sandwich filling. I was worried when I first made it because it was kind of bland but it was definitely better after setting in the fridge overnight. Read More
(15)
Rating: 5 stars
07/27/2010
Use leftover vegetables and part of an onion with the poaching water. I agree that 1/4 cup white wine also is good for poaching. I substituted leftover baked salmon cooked just till moist and "whipped" cream cheese with plain yoghurt(not sour cream). I liked adding smoked spanish paprika and a little horseradish. Read More
(15)
Advertisement
Rating: 5 stars
11/22/2005
I've made this recipe several times and it's always popular. It's incredibly easy to put together. I add a little pepper and about half a teaspoon of horseradish which you can't really taste but it adds complexity to the flavor. Read More
(10)
Rating: 5 stars
10/14/2011
This was fantastic. What a great change from the usual smoked salmon recipes. I halved it because I didn't need as much as this recipe called for. It does need quite a bit more hot sauce for more zing plus a little garlic powder. Overnight refrigeration is an absolute MUST for the best taste. Read More
(10)
Rating: 5 stars
01/03/2011
Because of diet limitations I used this more as a basic recipe adapted to my diet. I used baked salmon that was leftover (I usually have some around to use in salads); low fat cream cheese fat free plain yogurt no salt or worcertshire sauce lemon pepper dry chives onion powder chopped garlic and a bit of sriracha (an asian hot sauce thatalso gave the spread a pinkish color) thus making it with minimal fat and salt. To make it "smoked". I added about a capful of liquid smoke ( my answer to having inexpensive smoked items until I can buy my own smoker as smoked salmon around her runs 20.00 a pound). It came out really yummy. I served it on toast points with a sprinkle of paprika to give it a more festive look. All I can say was it was all gone in minutes. I will definitely make this again. Read More
(9)
Rating: 3 stars
04/18/2011
This was pretty easy to make but there wasn't much flavor to it. I may try it again and adjust seasonings. Read More
(3)