Baguettes With Smoked Salmon And Dill Butter Food

SALMON WITH SMOKED SALMON BUTTER

Steps:

• Use a knife to mince smoked salmon. Place in a small bowl. Add butter and, with a fork, mash together until well combined. Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.
• Heat a large heavy skillet, preferably cast iron, on medium-high. Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.
• While fish cooks, remove butter from freezer and slice into 4 patties. When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.

SMOKED SALMON & OLIVE TAPENADE BAGUETTE SLICES

Steps:

• Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
• Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
• Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
• Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
• Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
• They literally take just minutes to put together and they are so tasty.

BAGUETTES WITH SMOKED SALMON AND DILL BUTTER

Steps:

• An easy and elegant hors d'oeuvre. Mix first 3 ingredients in small bowl.
• Cut baguette horizontally in half. Spread Dijon mustard on cut sides of bread. Spread dill butter over. Top with watercress, then smoked salmon. Sprinkle with pepper. Cut each sandwich crosswise into 6 equal pieces, making 12 total.

SMOKED SALMON PINWHEELS OR BAGUETTE SLICES

Steps:

• Directions for PINWHEELS:.
• Mix the cream cheese, lemon juice and red onion together.
• Spread the cream cheese mixture evenly onto the tortillas.
• Place a layer of smoked salmon across the middle of each tortilla.
• Sprinkle the capers along the salmon.
• Tightly roll each tortilla and wrap securely in plastic.
• Refrigerate for at least 2 hours before cutting into ¾ inch slices and serving.
• Directions for BAGUETTES:.
• Mix the cream cheese and lemon juice together.
• Spread the cream cheese mixture evenly onto the baguette slices.
• Top with smoked salmon and sprinkle the red onion and capers on top.

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.