My thinking, too!! That recipe had just enough to flavor.
The hot sauce I use is homemade by a friend, and he puts habanero in it. It's wicked stuff.
Horseradish to me is like garlic, if I add it to something, I like to taste it.
I'd probably go a little heavier on both.
I found several that looked good:
Recipe-zaar Salmon, Dill, and Cream Cheese Spread
Cooks.com Smoked Salmon Dip
The one that came the closest to what I was looking for:
All Recipes Smoked Salmon Spread
So I combined it with some others and came up with this (which I haven't tried...
Thanks, cajun. It's a Silver Smoker (added the info to my signature), got a hot spot next to the fire box and needs a heat disperser/baffle plate, plus the chimney could be extended a couple inches down to the added-on upper rack. I've also come up with a simple catch mechanism designed like a...
Well, First Smoke is done, and I have been baptized by fire and learned some important lessons. I appreciate the tips and tricks from this forum, and the advice from the Zen Master of SE Ohio smoked meats, roksmith, who granted me entrance to this alternate universe by selling me his old smoker...
Can anyone tell me about how long it will take to smoke 1-3/4 LB of salmon fillets? What I've read so far is that they should smoke at 225-240 until the meat reaches about 165 and is flaky. How long will that take? I'm trying to plan out the times so I have an organized smoke (doing some sausage...
Virgin owner of a used New Braunfels smoker. Sure is a lot to learn! Gonna try to smoke some excellent white brats and chorizo from Milwaukee this weekend. Got some chestnut and apple wood, need lots of supplies yet.
Have a good'un
Chile Juan Casa