Smoked Salmon Spread

My husband and I adored the many smoked salmon dips we tried while on an Alaskan cruise. We bought some smoked salmon to bring back with us, however we have run out.  This recipe is made using frozen salmon fish fillets and liquid smoke to recreate our favorite spread.

• 7 - 8 ounces salmon fillets, cooked and chilled
• 8 ounces daiya dairy free cream cheese or cream cheese of your choice
• 1 cup mayo
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon soy sauce
• 1/4 teaspoon sriracha
• 1/4 teaspoon lemon pepper
• 1 tablespoon nutritional yeast, optional
• 1/2 teaspoon paprika
• 1 teaspoon liquid smoke

1. First cook boneless skinless salmon fillets, oil a skillet, lightly season salmon with salt, pepper, and a dash of lemon pepper. Cook each side 3 to 4 minutes. Once fully cooked, transfer to a dish to cool in refrigerator, about 20 minutes.
2. In a mixer cream together cream cheese with mayo. Once combined add in all other ingredients except salmon.
3. Gently flake chilled salmon fillets, add to mixer and combine.
4. Place mixture in a container and refrigerate for 2 to 3 hours.
5. Serve with crackers and veggies or smear on a bagel. 

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.