Poached Salmon Spread
Super pretty (and delicious) in pink.Katie Workman poached, salmon, spread
Serving Size: Makes about 1 cup
There is definitely something about a pale pink dip or spread that is very happy-making. It’s like spring in a bowl, or like a bridal shower is about to spontaneously burst into existence.
This is definitely a spread to tuck into the mental file for the next time you have any extra cooked salmon on hand. Simply cooked salmon, to be more specific – this isn’t the recipe to grab when you have a filet of honey hoisin salmon lingering in the fridge. But any salmon from plain poached to one cooked with some light herbs will work just fine.
And what I like that’s different about this salmon spread is that it’s not based on smoked salmon, which is delicious, but definitely has a more pronounced smokiness that kind of takes over. I would also think about adding a few big pinches of minced fresh basil, tarragon or thyme to this dip. Pink AND green. Old school preppy.
If you want to turn this into a dip, just drizzle in a bit of milk or cream as you give it the final mix, until it reaches the desired consistency.
You could serve this already dolloped and spread on crostini, or let people assemble their own.
Poached Salmon Spread
- 8 ounces fresh salmon
- 1 teaspoon kosher salt, plus more to taste
- 3 ounces cream cheese, softened
- 2 scallions, trimmed and minced (white and green parts)
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest
- Freshly ground pepper to taste
- Crostini (see Note) or endive leaves
1. Place the salmon in a pot, add cold water to cover plus 1 teaspoon of salt, cover the pot, and bring to boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 10 minutes. Remove from the liquid and cool completely. Use your fingers to flake it into small chunks.
2. Place the cream cheese, scallions, lemon juice, lemon zest and salmon in a bowl. Stir to combine everything well, until fairly smooth. Season with salt and pepper.
3. Serve the spread in a small bowl, surrounded by crostini and/or endive leaves.
To make basic crostini:
1 baguette, sliced 1/3-inch thick (about 20 slices)
1/4 cup olive oil
Kosher salt to taste
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
2. Brush each of the baguette slices with the olive oil and place them side by side on the baking sheet. Sprinkle lightly with salt.
4. Bake for about 5 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.