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Philadelphia Smoked Salmon Cream Cheese

missclawdy Mar 21, 2010 08:15 AM

I have found myself with a container of Philadelphia Smoked Salmon Cream Cheese and would like to use it in an innovative and attractive way - for example, not spread on crackers or piped into vegetables.

Does anyone have any ideas? Out of the box is just fine.

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  1. Berheenia RE: missclawdy Mar 21, 2010 09:33 AM

    I've used it as the 'glue' for cucumber or radish sandwiches but that may not be the innovation you're looking for. ...

    1 Reply
    1. re: Berheenia
      missclawdy RE: Berheenia Mar 21, 2010 10:30 AM

      Thanks - I have done that and also sprinkled red salmon "caviar" on top of the cucmber when the sandwiches are open faced. They are pretty but I am bored.

    2. gmm RE: missclawdy Mar 21, 2010 11:05 AM

      How about mixed into some hot pasta for a quick smoked salmon fettucine?

      1. s
        stephle RE: missclawdy Mar 21, 2010 11:34 AM

        How about adding it to mashed potatoes? I use the FF version in my mash to keep calories down but think this would work just as well.

        3 Replies
        1. re: stephle
          missclawdy RE: stephle Mar 21, 2010 03:13 PM

          Thsnk you for your suggestion and please forgive the next question. Perhaps I am not familiar with the term "FF" because I am Canadian, but what does it stand for?

          I can't bear to go to bed tonight pondering all the possibilities.

          1. re: missclawdy
            jfood RE: missclawdy Mar 21, 2010 03:26 PM

            Think FF = Fat Free, only a guess though

            1. re: jfood
              missclawdy RE: jfood Mar 21, 2010 03:45 PM

              Oh right!

              Of course.

              I tend to distrust any labels that claim to be fat free. MAYBE I am wrong.

        2. Veggo RE: missclawdy Mar 21, 2010 03:42 PM

          It might be good in jalapeno poppers.

          1. a
            appycamper RE: missclawdy Mar 21, 2010 03:48 PM

            soften and mix with equal amount of mayo and diced artichoke hearts. bake in a shallow dish until brown and bubbly for a hot dip?

            in the same vein it might be a good addition to mac and cheese.

            1. l
              lexpatti RE: missclawdy Mar 21, 2010 04:21 PM

              mmmm, pinwheel sandwiches or another app that I love where you take a slice of ham, spread this cream cheese on it, lay down an asparagus spear, roll up and slice into bite size. I love the grilled, marinated asparagus for this app.

              1. d
                Diane in Bexley RE: missclawdy Mar 22, 2010 11:03 AM

                How about using it as part of a mixture to stuff crepes (or blintzes?) I would mix the container with another 4-8 oz of cream cheese, add some finely chopped red onions, chives and capers. Stuff into blintzes/crepes and serve at room temperature. My typical blintz recipe makes 12-15 leaves and this would seem about right. I suppose you could fry them up, but I would serve room temp as appetizers.

                1 Reply
                1. re: Diane in Bexley
                  missclawdy RE: Diane in Bexley Mar 22, 2010 12:17 PM

                  Perfect Diane.

                  This is exactly what I will do.

                2. jnk RE: missclawdy Mar 23, 2010 01:36 AM

                  Try mixing it in with scrambled eggs.

                  1. sheilal RE: missclawdy Mar 23, 2010 06:24 AM

                    My first thought was devilled eggs, but that might be too pedestrian for you. How about a savory cheesecake? Or mixing a bit (melted of course) into a seafood salad. Or creating a newberg with it. Or "cream-up" a fish stock based dish.

                    1. jen kalb RE: missclawdy Mar 23, 2010 06:50 AM

                      Its not a very good product overall. Id favor the pasta (add a bit of milk to soften it) and see if you can find some smoked salmon pieces or lox end pieces to add in, along with, say, some chives or shallots.

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