I need a few SANDWICH SPREAD recipes vegetarian as well as fish & meat - could anybody please suggest few?

I cannot find anything ready-made in the Supermarkets - except the cheese spreads or peanut butter or of course sweetened stuff like marmalade or jam.





I want to prepare my own SANDWICH SPREADS using FISH, MINCED MEATS, VEGETABLES, ETC. Any great ideas? Also it is important to preserve the itenm for atleast a month in a refrigerator.I need a few SANDWICH SPREAD recipes vegetarian as well as fish %26amp; meat - could anybody please suggest few?
TUNA FISH SANDWICH SPREAD





1 lg. can tuna


1 sm. jar pimientos


1 c. Miracle Whip


1 pkg. unflavored gelatin


1 can mushroom soup


1 tsp. onion juice or grated onion





Mix all ingredients together. Put 1/4 cup water to mix gelatin. Let set in refrigerator at least 3 hours before making sandwiches.





SANDWICH SPREAD FOR LEFTOVER MEAT





2 c. meat turkey, roast or chicken


3 tbsp. Miracle Whip or salad dressing


3 dill pickles


1 sm. onion





Grind cooked meat. Add salad dressing, might need more than 3 tablespoons. Cut pickles into small chunks then add to meat. Dice onion then add to meat. Stir with spoon. Add a little season if wanted. If needed to moisten add a little milk or pickle juice





VEGETABLE SANDWICH SPREAD





8 oz. cream cheese


3/4 c. pecans, chopped fine


1/4 c. onions, chopped fine


1/4 c. bell pepper, chopped fine


3 tbsp. catsup


3 boiled eggs, chopped fine


3/4 tsp. salt


Dash pepper





Mix all ingredients and spread on bread for sandwich.I need a few SANDWICH SPREAD recipes vegetarian as well as fish %26amp; meat - could anybody please suggest few?
You can Hummus as a spread for sandwiches. (It is great on pita bread or nan bread with roasted veggies.)


You can also add roasted red pepper for a fabulous colour and flavour.





HUMMUS


50mL (1/4 c) water


250mL (1 c) drained canned chickpeas


4 mL (3/4tsp) crushed garlic (I add twice as much garlic, but I love garlic)


25 mL (2 tbsp) lemon juice


20 mL (4 tsp) olive oil


50 mL (1/4 c) tahini (can use peanut butter if you don't have Tahini)


15mL (1 tbsp) chopped fresh parsley





Add everything into a food processor and process until creamy and smooth.





Serve with pita bread pieces, fresh veggies and/or crackers for an appetizer.
Ones you make yourself probably won't last longer than a week in the fridge. Try vegemite or truffle or olive spread from the store.
Have you thought of using soy bean? It's the latest craze in the culinary world using Edamame, a bit of garlic (oven roasted preferably), some lemon juice (and lemon zest would be great), if available a bit of truffle oil (just plain extra virgin olive oil is fine), and seasonings. The combination of edamame and lemon is just divine, and if planning a get together it is relatively cheap yet fashionable. It would be perfect for a summer treat. The lack of use of dairies would also make it last for quite a bit longer than your regular supermarket spreads.





An oldie but a good one if you like strong flavours is a black olive tapanard. You can use a food processor. Just mince finely 5/8ths pitted black olives, 2/8'ths sundried tomatoes (de-cored), and mix in 1/8th olive oil. Add anchoives to taste, I usually end up using a can (about 150 g) per litter of tapanard I make, but everybody has different likes and dislikes. Store like this. To give it an extra kick, you can crumble a bit of goat cheese on top to serve.





Meats are rather simple, just cut any piece of meat very thinly and mince it with a knife. Add a bit of oil and some vinegar of your liking. Once you've added the vinegar and oil, the meat last about a week in the fridge, though the tougher the type of cut the longer i'd wait before using it. Usually, any type of meat that has been marinated for 24 hours should taste fine, and the vinegar itself works as a preservative making the raw meat eddible. Finish it off with some chopped fresh herbs such as thyme or whichever herbal flavours you personally preffer.





Sadly, for fish, right now the season only calls for trout and even though we serve it at my restaurant, it is only to give the alternative of a seasonal fish. If I had it my way, I wouldn't touch trout with a ten foot pole.





As you can see, most of these items are geared towards a summer spread menu, seeing how it's the season we are entering in the northern hemisphere. Even though they are very basic and simple recipes, I personally enjoy them. Hope this answer helped.