Even without a fantastic Vietnamese restaurant nearby, you may still enjoy these delectable, flavorful pancakes. These “surf and turf” omelets, which include shrimp and pork chops, are sure to be a success at home. They’re guaranteed to be a hit, whether you’re trying to liven up a gloomy autumn evening or serve lighter meals in the warmer months.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 1 pound salmon fillets
- 1 (8 ounce) package cream cheese, softened
- ½ cup sour cream
- 2 finely chopped green onions
- ½ teaspoon salt
- 2 drops hot pepper sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
Instructions
- In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
- 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.
Reviews
I ate it. The dog ate it. Everyone ate it and the world made sense.
Excellent For an added punch I added 1 tsp Cajun spice.
I’ve been making this for so long I forgot where it came from. I stumbled on it tonight and realized I didn’t make any changes – still making it as the recipe states. I haven’t met anyone who doesn’t like it. We buy whole sides of salmon or steelhead and use the ends and belly for this recipe. There’s usually a pound of this stuff left over after cutting portions. What a great use of lesser parts of the fish.
I chose this one because it wasn’t so much cream cheese with a little salmon, but a generous amount of salmon, and it didn’t disappoint in that regard. I used about a fourth more salmon than specified, in fact. I had no chives, so used finely chopped celery instead. It was rather bland, though, so I blended in two tablespoons of grated horseradish and a teaspoon of Cajun seasoning and that fixed it up. It might have been even better with more salmon but was really good this way too.
Great use for leftover salmon. My only addition was fresh dill and parsley. Definitely a keeper
I didn’t have the green onions. I used the recipe as a guide to use up about 5 oz. of left over salmon. Didn’t measure carefully – I just kind of winged it. Turned out great. Guests loved it. Combined everything with a stick blender.
Made this with baked salmon, loved it. Made with canned salmon not so much. Full of skin and bones which I spent forever digging out. If I had to I think canned albacore tuna instead.
I did not make any changes to this till after I tasted it. the original taste was very bland to me and my wife. I tried to doctor it up some and it helped but not a lot. still looking for a good recipe
Delicious! Will make again
Very good. Added extra hot sauce and some horseradish because we like it. Definately make ahead of time.!
Made as specified except I had no green onions, so I subbed in dried chives. This spread is delicious! I divided it into 3 containers in order to have it available for multiple snacking occasions. I don’t cook fish often, so I would say this is a great recipe for beginners.
Very good I made this for just me so I lowered the portions! Only thing I added was some minced garlic and my own seasonings in my cabinet. I made it this morning before going to work and popped it in the fridge got home and ate it with some pita chips! It was delicious can’t wait to make it for a party or girls night!
My husband was given a huge fresh salmon. He wasn’t sure exactly how to cut it and didn’t have the right knife. Managed to filet some nice pieces but we had a lot of meat still on the main bone. I drizzled it with lemon olive oil and pineapple balsamic vinegar then sprinkled with lemon pepper seasoning and covered with aluminum foil an roasted for about 45 minutes. Then deboned and looked for a recipe. This was perfect. We made and shared at a family gathering – served with crackers and also with celery sticks. Yummy.
Overnight in the fridge is a must. Completely different flavor on the second day. I used canned salmon and onion powder.
Made this with leftover salmon. Came out great. Added hot sauce to mine. Great recipe . Will make it again.
Needs more of something, even though I freshly grilled my salmon for extra flavor, so I added a small jar of pimentos (drained), and garlic powder 1/4 tsp. My friend tried it using onion/chive Philladelphia cream cheese, I liked hers best. Be prepared to add your own spices, but the recipe as stated is a good starter.
Awesome recipe. I changed it to suite my family’s taste. I used honey smoked salmon and omitted the hot sauce, onions, salt and lemon juice (the honey smokiness of the salmon needed to stand out)! After letting it set overnight (a must), even my kids gobbled it up.
I think this recipe is very good. It’s very simple and can be tweaked multiple ways. I save the tail sections of the salmon I buy and use them to make this recipe.
This recipe is great. Even the people that did not like salmon loved it. I did adjust a few things. I used Philadelphia onion and chives cream cheese, honey smoked salmon (make sure to take of all of the skin even the white part), add fresh dill. It was awesome!
thought this was kind of bland, even after it was in the fridge overnight. could use more lemon or maybe liquid smoke instead.
I used 365 brand canned salmon, mayo instead of sour cream, and white onion and chives instead of green onions (because I was out of sour cream and green onions) and it was fantastic! This will be my next potluck dip for sure!