This dish for Korean beef stew is incredibly delicate, sweet, and spicy. Everyone will want to eat it, without a doubt. Add more chopped green onion and more toasted sesame seeds as a garnish to this dish.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 7 |
| Yield: | 1 3/4 cups |
Ingredients
- 1 (7 ounce) can salmon
- 1 (4 ounce) package cream cheese, softened
- 1 drop liquid smoke flavoring, or to taste
- 1 ½ tablespoons chopped green onion
- 1 teaspoon prepared horseradish
- ¼ cup chopped fresh parsley (Optional)
Instructions
- Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 152 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I enjoyed this, however I recommend a couple tweaks. This was bland as written, so I added some salt and that fixed the problem. Also, one drop of liquid smoke is completely undetectable. I ended up using 8 drops and that gave just a very slight hint of smoke; I’d probably use even more next time. I love the horseradish addition! There is really no need to dirty 2 bowls, so just mix it all in one. Tip: It would be much easier to throw everything into a mini food processor and blend.
My husband and friends thought it was fantastic!
Hi! I’ve made a version of this for many years. I just finished making some for this New Year’s Eve. However, I don’t use the horseradish or the parsley. I use 1 can of salmon and 1 4oz block of cream cheese. And I use much more than a dash of liquid smoke. More like a few teaspoons, but you can add to your taste. I also serve it with the Pepperidge Farm Distinctive Cracker trio or quartet. I love it!
This was yummy and I don’t even care for salmon! I just added a few finely chopped scallions the mix. Outta sight!
Delicious!
I started my career in food service 30 years ago in a fine dining establishment. I was looking for something different to do with fresh salmon and recognized this recipe as one we used as an appetizer, that I had forgotten about. I don’t understand why the low ratings because this was more popular than any other appetizer we offered. The only change I made was to bake fresh salmon and then use my hand chopper to finely chop the onion and salmon before mixing everything together. I think that will make a difference in blending the smoke and other ingredients into a salmon lovers dream dish that is beyond perfect for any special occasion. I also would recommend doubling the recipe to make sure there is enough to go around. Thank you Shuffcow, for a blast from my past!
I liked it but my husband kept calling it tuna dip because he didn’t make it and it did taste more like tuna than salmon in this recipe.
To much salmon and not enought cream cheese also I would use canned smoked salmon instead of plain canned salmon and liquid smoke
Maybe I didn’t do something right but it ended up tasting like a really bad tuna salad
This is nicer looking if it is shaped into a log, and rolled in very finely chopped pecans or walnuts. also, be sure to use white horseradish, not red. and i double the recipe to 2 cans of salmon and 8 oz pkg of cream cheese.