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Fresh and smoked salmon spread - can I make the night before?

This recipe from NTY cookbook recommends refrigerating the spread up to 6 hours. Would it taste as fresh if it was made 24 hrs ahead?

asked by pollygirl almost 4 years ago
1 answer 1329 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

I would probably just poach the fish, mise out the rest of the recipe the day before, but combine it all on the day of. Maybe let the fish come to room temp before you mix all the ingredients together as I don't think cold fish would mix well. Hope everything works out great.

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