1 1/2 cups Smoked
Coho, shredded (pin bones removed)
1/2 cup Best Foods Light Mayo
2 small Granny Smith Apples in quarter-inch cubes
1 medium white onion, diced
1/2 cup chopped walnuts
Mix all ingredients together. Chill for at least one hour. You could
chill this in a mold before serving. Garnish with red pepper slices or green
onion. This recipe is easy to double if you need to make a larger batch.
My husband was field testing the Stainless Steel Bradley Smoker a few
days before our recent house-warming party. I used a marvelous marinade
recipe from our friend, Louis Cusack, who has participated in a couple of
our annual recipe contests. Wayne smoked the coho he caught in Valdez days
before in the Bradley Smoker at varying temperatures and provided me with
the base for this salmon spread, which I then created for our party.
This spread is great on crackers like Ritz. You can also serve it on
toasted French bread or as a sandwich. I just love the fruit and nut
combination with most salads. Other variations could include substituting
the apple for raisins, dried apricot, or dried cherries or using another
type of apple or nuts like almonds and pecans.
Not into anything sweet with your smoked salmon? Try using chopped
radish, asparagus or celery for the crunch. Get creative, use whatever you
like! Some people like using cream cheese instead of mayonnaise as their
base. This creates a much thicker consistency. I use a 3:1 salmon to mayo
ratio as I like my spread a little healthier. For an even healthier option,
use 1/4 cup of the light mayo and 1/4 cup of plain non-fat yogurt.
1 1/2 cups Smoked
Coho, shredded (pin bones removed)