Deviled Salmon Spread

Deviled Salmon/Trout Spread

Cooling Your Heels and Reels—A tasty fish dish for hot summer nights

It’s hot out there, and smoky in most of the U.S., not a perfect time for cooking. But we still have to eat, yes?  How about a cold dinner, casual-like, on hard rolls?  I started making this spread with salmon, but our local lake produces 20 inch trout with lovely pink flesh which works just as well. Between the tang of the mustard, and the rich flavors of the egg and fish, this is a very tasty dish for a hot summer night. Or an appetizer at a holiday dinner in December….

If you’re watching your weight/fat, feel free to use half and half yogurt/mayonnaise, or all avocado for the mayonnaise. I love mayo, but some people can’t stand the flavor of it, and have told me avocado makes a perfect substitute in all kinds of summer salads. I’ve tested that substitution and, even though I much prefer mayo over avocado, with these dynamic flavors I could barely tell the difference.

PS: This recipe is from my Classic Freshwater Fish Cookbook, which is no longer in print. (Same with my Freshwater Fish Cookbook. But every now and then I find used copies in very good to new condition. So if you need a couple of hundred fish recipes from panfish and bass to trout, walleye, salmon and pike, email me at riflesandrecipes@gmail.com or call 406-521-0273.  (100 fish recipes per book.)

Deviled Salmon/Trout Spread Recipe

Yields 2 cups

 

Ingredients

  • 1/2 cup (125 ml) mayonnaise
  • 3 1/2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1 1/2 cups (300 g)) flaked, cooked salmon
  • 1 hard-boiled egg, chopped

Preparation

1.  If you don’t have any leftover cooked salmon, you can microwave some, frozen or thawed very quickly. For a 1-inch (2.5 cm) thick piece of fillet in the microwave allow about 1 1/2 for thawed and 2 1/2 minutes for frozen fish. Remove from the microwave, flake and let cool to room temperature.

Assembly

1.  In a medium sized bowl, combine the mayonnaise, dry mustard, and dill weed.  Flake the salmon into the bowl, then add the chopped egg.   Mix until smooth, then cover tightly and chill.  Serve on crackers as an appetizer, or on a hard roll with dill pickles for a meal.

Note: for the perfect hard-boiled egg:

With a safety pin, punch a tiny hole in the fat end of the egg.  Then place the egg gently in a pot with cold water to cover, and bring to a low boil on high heat, uncovered.  As soon as the water starts to boil, turn the heat down so the water is just barely boiling, and cook 2 minutes.  Then remove the pot from the heat, and cover for 15 minutes.  Run cold water over the eggs until cool enough to touch then chill in the refrigerator.

 

Checkout our other wild game cookbooks, full of delicious weld game recipes!

Delicious Deviled Salmon/Trout Spread | Rifles and Recipes

Try this delicious deviled salmon or trout spread on these hot summer nights. You're going to love it!

Type: appetizer

Cuisine: American

Keywords: deviled salmon, deviled trout spread

Recipe Yield: 2 cups

Recipe Ingredients:

  • 1/2 cup (125 ml) mayonnaise
  • 3 1/2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1 1/2 cups (300 g)) flaked, cooked salmon
  • 1 hard-boiled egg, chopped

Recipe Instructions:

Preparation:

  • If you don’t have any leftover cooked salmon, you can microwave some, frozen or thawed very quickly. For a 1-inch (2.5 cm) thick piece of fillet in the microwave allow about 1 1/2 for thawed and 2 1/2 minutes for frozen fish. Remove from the microwave, flake and let cool to room temperature.

Assembly:

  • In a medium sized bowl, combine the mayonnaise, dry mustard, and dill weed. Flake the salmon into the bowl, then add the chopped egg. Mix until smooth, then cover tightly and chill. Serve on crackers as an appetizer, or on a hard roll with dill pickles for a meal.

Editor's Rating:
5
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