CLASSIC SMOKED SALMON APPETIZER
Make and share this Classic Smoked Salmon Appetizer recipe from Food.com.
Provided by Donna Matthews
Categories No Cook
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
- Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
- Garnish with red onion, capers, lemon slices and dill.
Nutrition Facts : Calories 225.1, Fat 15.6, SaturatedFat 8.9, Cholesterol 51.5, Sodium 649.9, Carbohydrate 9.6, Fiber 1.1, Sugar 1.2, Protein 11.8
SMOKED SALMON DIP
Provided by Ina Garten
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
CLASSIC SMOKED SALMON STARTER
Make a statement with our Classic Smoked Salmon Starter. This Classic Smoked Salmon Starter is made with Neufchatel cheese and a sprig of dill.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 5m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Spread crackers with Neufchatel; top with salmon and dill.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
SMOKED SALMON ON IRISH SODA BREAD CROSTINI
This is the PERFECT appetizer to kick off your St. Patty's Day meal. Think outside the box and give this unexpected appetizer a whirl. The crumbly bread with the tangy raisins and hint of caraway paired with creamy chive butter and cold smoked salmon goes perfectly with a black and tan or crisp white. Follow it up with a corned beef and cabbage main course and your Irish eyes will DEFINITELY be smiling. Based on a Food Network Test Kitchen Recipe with my spin on it.
Provided by Auntie Anne and Unc
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the bread:.
- Preheat the oven to 375 degrees F.
- Put the oatmeal in the food processor and pulse til finely ground.
- Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
- Pour buttermilk in and stir til combined.
- Shape the dough into a 6 inch round and put onto a baking sheet.
- Bake in top half of oven for 30-40 minutes, until lightly brown.
- When tapped, the bread will give off a firm, hollow sound. Let cool.
- For the crostini:.
- Mix the butter and chives together.
- Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
- Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
- Garnish each piece with dill.
- Enjoy!
Nutrition Facts : Calories 442.6, Fat 18.4, SaturatedFat 10.4, Cholesterol 51.1, Sodium 1030.8, Carbohydrate 57.9, Fiber 2.9, Sugar 24.3, Protein 13.6
SMOKED SALMON RILLETTES
We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.
Provided by Katherine Sacks
Categories Christmas Eve Christmas Appetizer Salmon Hors D'Oeuvre Wedding
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
- Spread rillettes onto crackers, then top with chives and sea salt.
- Do ahead
- Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.
CLASSIC SMOKED SALMON CROSTINI
Bite-sized canapés, ideal for a wedding or celebration
Provided by Good Food team
Categories Canapes
Time 34m
Number Of Ingredients 7
Steps:
- Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.
- For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
- Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
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