Chive Salmon Spread Food

CHIVE-SALMON SPREAD RECIPE

Steps:

• Mix ingredients just until blended.

SMOKED SALMON & CHIVE SCONES

Steps:

• Heat oven to 375°F.
• Combine first 4 ingredients in large bowl; set aside. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Reserve 1 Tbsp. egg for later use. Mix remaining egg with sour cream until blended. Add to flour mixture; stir with fork until mixture forms dough.
• Transfer dough to lightly floured surface; pat into 6-inch square. Cut into 9 (2-inch) squares, then cut each square diagonally in half.
• Place dough triangles, 2 inches apart, on baking sheet. Brush evenly with reserved egg.
• Bake 20 min. or until lightly browned. Meanwhile, mix butter and chives until blended.
• Brush butter mixture onto scones; bake additional 5 min. or until golden brown.

CHIVE AND SALMON SPREAD

Steps:

• Place lime juice, horseradish, mustard and cream cheese in the bowl of food processor.
• Process until smooth.
• Add salmon and process until blended thoroughly.
• If your spread is too dense, add a tablespoon or two of milk. (This wasn't necessary when I made it.).
• Transfer to bowl and mix in chives.
• Season to taste with salt and pepper.

CHIVE-CORIANDER SALMON AND CABBAGE

Steps:

• Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
• Rinse the salmon under cold water; pat dry. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes. Remove from the skillet.
• Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper. Serve the salmon with the cabbage and potatoes.

CHIVE TARTINES WITH SMOKED SALMON

Steps:

• Puree 1 cup chives and oil in blender 2 minutes. Pour into fine sieve set over medium bowl. Let drain 1 hour (do not press on solids). Discard solids.
• Preheat oven to 400°F. Mix goat cheese and shallot in small bowl; season to taste with pepper. Place bread slices on large baking sheet. Brush both sides of bread lightly with chive oil. Spread each slice with 1 1/2 teaspoons cheese mixture.
• Bake bread until light golden, about 5 minutes. Transfer to platter. Drape 1 salmon slice over each. Sprinkle with additional chopped chives.

CHIVE BAKED SALMON

Steps:

• Preheat oven to 400°F.
• Place salmon in a shallow, greased baking dish.
• Combine cream cheese, tomatoes, mushrooms, chives, parsley, salt and pepper.
• Top salmon with cream cheese mixture and bake uncovered 12-15 minutes or until the fish flakes easily.
• Garnish and serve.