May 2012

Back to Recipe Archive

Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for She blogs weekly at

 Sundown Salmon Spread

It’s a snap to make this cocktail spread at home in the food processor and keep it in the reefer for up to a week. Set it out 30 minutes ahead, stir and serve. To make it without a food processor, mash the salmon with a fork, gradually mashing in other ingredients.

Small brick of cream cheese with chives and onion
6-ounce can chunk salmon, drained
cup oil-pack sun-dried tomatoes
Olive oil
Freeze-dried chives (optional)

Let cream cheese warm to cabin temperature. Process or mix cream cheese and salmon. Drain tomatoes, saving the oil. Finely chop tomatoes. Mix or process tomatoes with cream cheese mixture, adding oil from the tomatoes until mixture is creamy and spreadable. Add more olive oil as necessary. Pack into a bowl and sprinkle lightly with chives if you wish. Surround with crackers. Makes about 1 cups.

Cook’s note: a drop of Liquid Smoke (no more) can be added if you like.

See more of Janet Groene’s galley-ready recipes at Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at Any other ideas? E-mail and we’ll credit you and the name of your boat.

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