Camembert Topped Salmon Food

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

CRUMB-TOPPED SALMON

Steps:

• Preheat oven to 400°. In a bowl, combine first 8 ingredients. Toss with melted butter., Place salmon in a 15x10x1-in. baking pan coated with cooking spray, skin side down. Top with crumb mixture, patting gently. Bake until golden brown and fish just begins to flake easily with a fork, 12-15 minutes.

WENDY'S SMOKED SALMON & CAMEMBERT ROUNDS

Steps:

• Cut two 5cm (2") circles from each slice of bread; brush both sides of circles lightly with melted butter and place on oven tray.
• Bake in moderate oven 200degC (400degF) 10 minutes or until golden brown; cool.
• Beat extra butter until creamy, beat in lemon juice and dill, spread on bread round, top with small piece of smoked salmon then a wedge of camembert cheese.
• Bake in moderate oven 200degC (400degF) 5 to 7 minutes or until cheese is just beginning to melt; garnish with dill or caviar.
• These can be made up several hours before they are needed, just refrigerate, then bake just before serving.

CRUSTLESS CAMEMBERT QUICHE WITH SMOKED SALMON

Steps:

• In a food processor or blender, combine eggs. cream, Camembert, cream cheese, salt and pepper.
• Process until smooth.
• Stir in smoked salmon and dill.
• Sprinkle bread crumbs over sides and bottom of a well-buttered 8 inch square baking dish or 9 inch pie plate.
• Pour in egg mixture.
• Dot with butter.
• Bake at 375 for approximately 30 minutes or until top is browned and puffed.
• Allow to stand 10 minutes before serving.

SMOKED SALMON & CAMEMBERT FRITTATA

Steps:

• Preheat oven to 350°F
• Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. Diagonally slice the trimmed asparagus.
• Arrange over the smoked salmon. Top with the sliced camembert.
• Whisk together the eggs and cream with salt and freshly ground pepper. Pour over the camembert.
• Bake for 30-35 minutes or until puffed and golden.
• Set aside for 5 minutes to cool slightly. Serve with baby salad leaves and crusty bread.