There is no Davidson family recipe more iconic than smoked salmon spread. It all goes back to when my dad and grandparents would go salmon fishing in a tiny fishing village in Seiku, Washington. I could never stomach being out on the ocean to fish for myself (literally, I would get extremely seasick). But I would watch from afar as they went fishing on my grandparents Bayliner and would come back with a bounty of freshly caught king salmon. It was like living the Pacific Northwest dream.
For months on end, our family would feast on fresh salmon. We would store fresh fillets in the freezer to barbecue with fresh lemon and rosemary, or with my absolute favorite coconut sauce recipe, or as I liked to call it “the good juice.” Stay tuned for that recipe in the near future. Then when we weren’t enjoying it in its fresh form we were enjoying it smoked. You should’ve seen our freezer, just chock full of smoked salmon fillets! You would think I would be sick of all things salmon at this point. Ha, as if there were such a thing.
I could eat smoked salmon just about any way you can imagine. On a platter with simple accompaniments: cream cheese, capers, red onion and crackers. In scrambled eggs with some green onion and cream cheese. And, of course, in our Davidson family favorite: smoked salmon spread.
This savory spread was at pretty much every family gathering growing up. If you find yourself in the company of a smoked salmon fillet, do yourself and your loved ones a favor and make this smoked salmon spread, or even make it in bulk for holiday gifts. With just a few simple ingredients and in no time at all, you can throw together a rich, luxurious spread that’s sure to be a crowd pleaser!
SMOKED SALMON SPREAD
- 1 package cream cheese, softened
- 1 filet smoked salmon, flaked into small pieces
- 1 tablespoon lemon juice, about a half lemon
- 2 green onions, chopped
- 2 tablespoons hot horseradish
In a medium sized bowl, combine all ingredients. Serve with crackers!