Easiest Way to Prepare Yummy Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread

Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread.

You can cook Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread

1. It's of ● For The Salmon Spread.
2. You need 2 Pounds of Wild King Alaskan Salmon [smoked & shreaded - see recipe under my profile].
3. Prepare 3 (8 oz) of Packages Philadelphia Cream Cheese [slightly warmed or room temp].
4. Prepare 2 tbsp of Fresh Chives [fine minced].
5. You need of ● For The Bagel Sandwiches.
6. Prepare 16 of LG Onion, Garlic Or Everything Bagels [toasted].
7. You need as needed of Sliced Beefeater Tomatoes.
8. You need as needed of Fresh Bean Sprouts.
9. Prepare as needed of Fresh Dill.
10. You need as needed of Fresh Lettuce.
11. It's as needed of Fresh Spinach.
12. It's as needed of Fresh Avocado Slices.
13. You need of ● For The Sides.
14. Prepare as needed of Dill Pickle Spears.
15. Prepare as needed of Sturdy Toasted Bagel Chips.
16. You need as needed of Fresh Chilled Fruits.
17. You need as needed of Fresh Sturdy Vegetables [like carrots or celery].

Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread instructions

1. Smoke your fillets over Alder, Hickory and Apple Wood chips at 200°. See my detailed recipe under my profile page. "Mike's Smoked Wild Alaskan King Salmon Fillets.".
2. Smoke on a ventilated grid for 90 minutes..
3. Allow smoked fillets to cool somewhat..
4. Peel skin and disgard. Shread fillets with forks. Check carefully for any bones..
5. Mix with 3 - 8 oz packages of warmed Philadelphia Cream Cheese and fresh chives. Refrigerate for 2 hours. Once chilled this spread molds perfectly!.
6. Excelent for any healthy, "on the go," work lunch. Pictured below is a toasted Everything Bagel..
7. This recipe can fill 6 8 oz Mason jars to give as gifts to your neighbors or co-workers. It will also have a much longer shelf life by canning then, refrigerating..