Gourmet meals are prepared by a camp chef and served under a log cabin style open air pavilion. A beloved Paw's Up fireside starter, this salmon spread satisfies hungry before dinner ATV riders, white water rafters, cattle drivers, fly fishermen, and readers perched all day on a hammock strung between lodgepole pine trees equally. The secret to this best you have ever had salmon spread is using hot smoked salmon. Hot smoking the fish cooks it so that the end result is a piece of fish that looks like it just came off the grill. It has a flakier texture and deeper smoky flavor than its cold smoked cousin. Easy to whip together in under ten minutes, this is a pretty in pink plate as worthy of serving alongside champagne at a Newport mansion as it is under the canopy of a Big Sky starry night with copper mugs filled with huckleberry Moscow Mules.
Ingredients1 pound sustainably produced, 100% Non-GMO hot smoked salmon 4 ounces whipped cream cheese 4 ounces crème fraîche 2 tablespoons Dijon mustard 2 tablespoons lemon juice, freshly squeezed 2 roasted garlic cloves, mashed into a paste 1/4 cup thinly sliced scallions 1 tablespoon dill, minced Sea salt and freshly ground black pepper 1 ficelle or baguette, sliced Olive oil
- Use 2 forks to gently pull apart and flake the salmon.
- In the bowl of an electric mixer, whip the cream cheese, crème fraiche, roasted garlic paste, Dijon mustard, and lemon juice until light and fluffy.
- Fold the flaked salmon, green onions, and dill into the cream mixture until thoroughly combined.
- Season with salt and pepper and put in the refrigerator to chill for at least 2 hours to allow the flavors to blend.
- Preheat the oven to 375 degrees F.
- Spread the bread on a half sheet baking tray and brush each bread round with olive oil. Place in the oven for 7 to 10 minutes, or until the bread is dry and toasted golden on top.
- Transfer the spread to a SERVING DISH and serve the spread alongside the toasted bread rounds.