Smoked Salmon Spread

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The dip was ok but I do think that it would have been better with more salmon, red onions, and maybe capers.

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Has become my go to recipe for some time now. I use smoked trout that I catch and smoke myself. The flavour can be altered by using different flavourings in your brine and by using different kinds of wood when you smoke the fish. I also double the amount of fish in the recipe. My friends and colleagues just rave about it!

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It looks great and I read all the reviews and will give it a try. I have never used capers in anything,but I love horseradish and everything else listed in the ingredients. I would add some lemon zest in my mixture too though. I will add a review once I make this. I saw Ina make it on tv today and ran straight to my computer to look up the measurements since I plan to make it soon. Thanks Ina. Love you and your show! Lucky Jeffrey....

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THIS IS IT! When we visit Destin, Fla., the first place we must stop is a seafood market called The Ice House. They make the BEST smoked salmon dip and this recipe puts me right in Destin. YUMMY! We smoked a 1.98lb salmon fillet the night before and followed the recipe as is. My only additions were 4 cloves of garlic finely chopped (because I put garlic in everything and 1 bunch of green onions. Hubby has requested that I add this to the Superbowl menu which I KNOW will be a hit. I plan to serve it on the fruit, cheese, olives, and crackers tray.

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I do not know what happened with some people's salmon. I thought the spread had a zing to it. This recipe was awsome, although, I did double the amount of salmon. Next time I will add red onion and capers, as was suggested.

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I made it just like the recipe....except I left out the salt. I brought it to a party last night, and it was gone before all the guests arrived! I will make it again for sure.

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I absolutely loved this and all my guests and family raved about it! But i made a few changes and turned out amazing...... First of all i didn't use any sour cream because I didn't have any.... I think if I would have used any sour cream it would have been to runny. I also didn't have any lemon so I used lime and it seemed to bring out the flavor of the dill. Then I read all the reviews and all the people who used red onion and capers said it tasted better then the people who followed the recipe exactly and said they were disappointed. So I used a little red onion and cappers and it turned out great. I also put everything but the salmon first in the food processor then i added the salmon and put in for a little bit so i wouldn't be so chopped up. Then i added a little whole capers and mixed it up so there would be some whole capers in the dip. All my guests and family raved about it. I would highly recommend this dip with the changes.

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I made this 5 star (if I do say so myself by amping this up a bit:

1 use more salmon - I used about 8 oz (made using Alton's recipe. I pureed the firs 6 oz into the mix, then minced the last 2oz and stirred it in.
2 add 1/8-1/4 cup finely minced red onion
3 add some minced chives (mainly for color
4 add 2tbs capers
5 skip the horseradish and add a healthy dose of chipolete pepper powder (2 tbs or more.
6 add a little crushed red pepper flake

garnish with some of the chopped red onion and capers.

For the toast, brush it with a blended mix of:

2tbs EVOO
1tbs parmasean cheese
4-5 leaves of fresh basil
several grinds of black pepper and a healthy pinch of kosher salt

Awesome!

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Great dip! Easy to make. Can be used in an elegant setting or for a backyard BBQ. The first time I made this dip, I made six batches of it and gave it away to friends. Everyone loved it! I like to add a little lemon zest to the dip as well.

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We go through a lot of salmon every year and end up smoking about 1/4 of our considerable catch-- this recipe is one of the most delicious smoked salmon spreads I've EVER eaten, and the only one I will ever make! Don't be turned off by the horseradish-- you can barely taste it-- it just adds a great zip to the spread!