I smoked the salmon in a Masterbuilt Electric Smoker so cooking times and temperatures may vary for different smokers. But for the most part, it should turn out perfect.
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Mesquite Smoked Salmon Spread
Ingredients
Two (2) lbs Salmon Filet
Two (2) ll.5 oz Philadelphia Cream Cheese containers Whipped
Seven (7) Ounces of Lemon Juice
One (1) Knorr 1.4 oz Vegetable Recipe Mix
Two Handfuls of Mesquite Wood Chips
Preparations
Preheat electric smoker to 210 degrees with no wood. Pour 4 oz of water and 6 oz of lemon juice into the drip tray. At 140 degrees, place drip tray in the smoker. Soak two handfuls of Mesquite smoking wood chips in water for 20 minutes.
Prepare the salmon filet as follows: Place 2 lb salmon filet on foil and place on electric smoker rack. Pour 1 tablespoon lemon juice on the salmon filet and spread with clean hand. Sprinkle 1/4 of the contents from the Knorr Vegetable recipe mix on the salmon.
Cooking Instructions
When the electric smoker reaches 210 degrees, place the salmon filet in the smoker. Turn the cooking temperature down to 185 degrees Fahrenheit. Fill the wood chip tray with one handful of Mesquite smoking chips.
Let the salmon smoke for 2 hours and 30 minutes. One hour after putting the salmon in the smoker, put in more wood chips. Put the rest of the wood chips in (if any) at the 1 hour and 15 minute mark. Do not put in any more wood chips after the halfway point in order to make medium smoked salmon spread.
Once time is up, check the salmon. It should be juicy and should easily flake. If not, smoke for 30 more minutes. Remove salmon from the smoker and chop into chunks with a knife. Leave it set out until cool to the touch.
Once the meat is thoroughly cooled, place the two containers of cream cheese, the rest of the vegetable recipe mix, 1 teaspoon of lemon juice, and all of the salmon in a large blender. Blend until the mixture is pink and creamy in texture. Taste the mixture and add more flavor as necessary. Empty contents into a large covered bowl. Chill overnight and keep chilled until served.
Optional: Instead of using all of the salmon to blend into the spread, only put 3/4 of the salmon in the mixture and leave 1/4 of the chunked salmon on the side. Pour the chuncked salmon on top of the blended mixture and stir in with a spoon to give the spread a chunky texture.
Serve the smoked salmon spread on saltine crackers (bread or any other crackers will work too).
Nutritional Information
The above recipe makes 55 oz of smoked salmon spread, (the below nutritional facts are based on 1 oz spread plus 1 cracker). High Protein Recipe.
Calories 64
Calories from Fat 26
Total Fat 3.3g
Saturated Fat 1.6g
Cholesterol 12mg
Sodium 215mg
Potassium 29mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 1g
Protein 1.2g
Check out more smoker recipes like my Smoked Salmon Spread recipe. Have you tried this recipe? Please let me know what you think in the comments below. If you changed the recipe a little, put the changes in the comments below so you can give others ideas.
