Smoked Salmon Skull




Introduction: Smoked Salmon Skull

About: I like making things out of items that would have otherwise been discarded. Check out my other projects!

Smoked salmon stuck onto an anatomical skull makes for a wonderfully creepy fleshy appetizer.

Any mention of this project must provide a link to with credit to Ryan McFarland.

Step 1: Gather the Materials

This is a really simple piece once you have all the materials together.

You'll need:

A plastic anatomical reproduction of a skull
Tub of cream cheese and a knife
Smoked salmon

A taxidermy glass eye
Red food coloring

You can get the skulls on Ebay. Last year i purchased three "seconds" for about $30.

A note about the salmon - please buy wild Alaska salmon. The link goes to a friend's business - he gave me the salmon for this project. Alaska salmon fisheries are well regulated and sustainable. Stay clear of farmed fish which uses chemicals and artificial feeds. Farmed fish has been proven to not have the same health benefits of wild salmon.

Step 2: Wash the Skull and Cover With Cream Cheese

Plastic skulls are probably not food grade - but eating off of them once a year probably won't kill too many brain cells. Give that skull a good washing before you use it.

You can put the cream cheese on plain or you can mix in food coloring to make it reddish. Apply the cream cheese over most of the skull but don't get too carried away in case you run out of salmon.

Step 3: Cut the Salmon and Stick It Onto the Skull

Peel the skin off of the salmon strips and then use the scissors to snip them into bite size pieces. Save thinner pieces to fill in the detailed areas around the face if you decide to cover that area.

Step 4: Accessorize

A taxidermist's glass eye looks great squished into some cream cheese or you could use glass marbles and LEDs to have glowing eyes like I did in my skull pumpkin.

Just grab pieces of salmon off and feel free to swipe some of the cream cheese from the skull.



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    20 Discussions

    This looks like great fun! I would love to try this out with some smoked Alaska salmon. I just know my friends will get some good laughs from it! Thanks for sharing!

    1 reply

    Two years ago I made this using lox. It has a much "fresher" flesh look and is easier and more manageable to work with(:

    1 reply

    The year before i used ham. But lox would look way better... and taste better too! Great suggestion.

    don't worry buddy, i don't think anyone is going to make reference to your instructable any time soon, nice try though...

    3 replies

    They are connected to a lin on the front page right now :P Under the party category of the rotating pictures.

    Just like steak turns really dark when it is transmorgified into beef jerky i suppose.

    so it's smoked salmon jerky rather than the normal smoked salmon? I've never seen that.

    I suppose you could consider it jerky. It does need to be kept cool during storage. I've never had smoked salmon that wasn't dark colored. Some is peppered or seasoned like a jerky is. I'd ask my friend but he just left the country for a while.

    Maybe I'm thinking more of the nova/lox type of smoked salmon, although it has been a very long time since I've had the smoked salmon that you don't need to keep refrigerated...

    Doesnt look like any smoked salmon I have ever had... it's always been an orangey-pink colour, and very soft. I think you might be eating smoked leather.

    We did one the previous year with cream cheese dyed with food coloring and layered ham. It looked cool but nobody really eats ham and cream cheese in these parts. The smoked salmon skull was almost picked clean!

    Salmon is a great idea, i remember seeing something like this last year. Here is the one I made with ham. It was a huge hit but everyone was afraid to actually eat it.