salmon spread

2016-01-02 a.o.

I have made salmon spreads with every available salmon variety (king, sockeye, Atlantic) and with almost every cooking method, including hot-smoked and canned salmon.

The only one notable exception is cold-smoked salmon. That product is better used in a different type of snack.

I prefer to buy large salmon fillets 2 lbs. and over with the very intent of having leftovers to make salmon spread. The added sauces make it less dry, but don't overdo it. Use as little sauce as you can get away with.

I've used mayo only, ketchup only and various combinations of the two. I've added horseradish, mustard, chipotle and different hot sauces. Nowadays, I use about 2/3 mayo with 1/3 ketchup as the simplest and most enjoyable combination.

For a little extra zest, I've also made cocktail sauce, using 'el Mezcalito' a Mexican agave and sugar cane liquor that I like to use for cooking.

INGREDIENTS

This is what you need for 4+ servings:

½ lb. salmon, fully cooked
S&P
mayonnaise, ketchup
other sauces, condiments of your choice
for cocktail sauce:
- cognac, whiskey or other strong liquor

Pic1: salmon spread

Directions

Gather the leftover salmon and other ingredients.
Break up the salmon in fairly large pieces. (Pic3+4)
Add condiments of your choice.
Mix gently.
Do not mash the fish into a paste. It tastes better with some texture.
Optional for Cocktail Sauce:
- Add up to 3 tbsp. some cognac, whiskey or other liquor.
  DO TASTE. There should be a clear hint of the liquor but too much will ruin it.
Refrigerate at least overnight to allow the flavors to mature.
Serve and enjoy.
I usually eat this with bread, as a snack or small meal.