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."
Smoke on a ventilated grid for 90 minutes.
Allow smoked fillets to cool somewhat.
Peel skin and disgard. Shread fillets with forks. Check carefully for any bones.
Mix with 3 - 8 oz packages of warmed Philadelphia Cream Cheese and fresh chives. Refrigerate for 2 hours. Once chilled this spread molds perfectly!
Excelent for any healthy, "on the go," work lunch. Pictured below is a toasted Everything Bagel.
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.
