Saturday, January 24, 2009

A Salmon Schmear - 99.99% Kosher

 
On past film commercial shoots the Chef was quick to line-up for a catered breakfast; going past the multitude of sugary confections and heading straight for bagels, cream cheese, lox, sliced red onion and tomato to build a Jewish deli kosher classic.


Now lox (mildly brined, cold-cured raw salmon) is too expensive for this chintzy chef, but canned or soft packaged cooked salmon is a fine inexpensive substitute. Fold it into room-temperature softened cream cheese, lightly mix with some lemon juice and you have a spreadable feast - a Salmon Schmear.

The Chef sees small tubs and packages of cream cheese in the 99c only Store cold cases quite often; bagels as well as small packs of cooked salmon are usually stocked. A salmon schmear is also a delicious party dip, just set out your preferred cracker, pita or toasted wedges of bagel. This kosher morning starter is a Chef favorite; right up there with McDonald's decidedly non-kosher sausage and egg, syrup-filled pancake sandwich "McGriddle".


Ingredients (serves 2 - 4)
  • 8 oz. package of cream cheese (Philadelphia Cream Cheese is kosher)
  • 3 oz. small package of pre-cooked salmon (Pillar Rock salmon brand is kosher)
  • Sliced tomato and onion (preferably red onion - for this recipe the Chef used yellow onion)
  • 1 tsp. dried onion (optional)
  • 1 tsp. lemon or lime juice
  • 99.99 cent bagels (Western Bagel is, of course, kosher)

Directions
Allow cream cheese to reach room temperature. Drain salmon and mix into cream cheese; the Chef likes a chunky spread, so mix lightly if you do, too. Add tsp. of lemon or lime juice. For a party dip sprinkle dried onion on top. Toast bagel and add tomato, sliced onion and salmon schmear.

For a kosher bonus, check out the Chef's humorous "Canter's Deli 60 cent Corn Beef on Rye" video post from October--
click here.

3 comments:

oddlyme said...

No fair - you've given away my fav cheap thrill!

But, since you are so resourceful, I'll let you in on a tribe secret - use a drop or two of liquid smoke (also available at the 99¢ store) to the mix and let it sit in the fridge for a few hours or overnight.

Then you won't just have salmon spread - you'll have smoked salmon spread!

Billy Vasquez said...

Love the tip, thanks!

eugene said...

in my non kosher version i use canned tuna along with Liquid smoke. Most can't tell the difference.

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