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Jo's Chunky Smoked Australian Salmon Spread
(or any smoked fish, for that matter)
Chunky Smoked Australian Salmon Spread
Persons
varies
Serving Size
varies
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes

Ingredients
- 6 home-smoked Australian salmon fillets
- 250g Philadelphia cream cheese block
- 4 cloves garlic
- 1 spanish onion
- 1 lemon or 2 limes
- chilli to taste
- cracked black pepper to taste
- GARNISH
- chives
- alfalfa sprouts

Instructions
- Take Philadelphia cheese out of the fridge and allow to soften.
- Separate the flesh from the skin of the smoked salmon (pets love the skin) and take care to remove all bones.
- Place deboned meet into a large bowl.
- Juice your lemon or limes.
- Pour the juice into the bowl with your salmon.
- Crush the garlic.
- Finely dice all remaining fresh ingredients.
- Add your fresh ingredients to your salmon bowl.
- Unwrap the soften Philadelphia cheese and mix with all ingredients until you have a sticky, well-combined consistency.
- If your mix is too dry, add more juice or a splash of your favourite oil (sesame is lovely).
- Transfer to an air-tight container and refrigerate until needed. This recipe improves with age and will keep well, due to the meat being smoked. Serve as a dip or a topper for a steak. Try it on toast or in a wrap with salad. Serving suggestion shown below: Toasted sweet potato round with chunky smoked Australian salmon spread, topped with a soft coddled egg — a decadent and delicious way to start the day!







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