SALMON IN 20 MINUTES
Sizzle your salmon with dill & cream cheese for this awesome (and better-for-you) Salmon in 20 Minutes. Watch the video to learn about this salmon recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
- Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
- Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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
SCALLION AND DILL CREAM CHEESE
Steps:
- Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill.
NEXT LEVEL SALMON EN CROûTE
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side
Provided by Barney Desmazery
Categories Main course
Time 1h10m
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
- When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
- Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
- Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
- To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium
SARA'S SOY MARINATED AND CREAM CHEESE-STUFFED SALMON
A simple soy sauce-based marinade will leave you with tender and tasty baked salmon! Stuff fillets or salmon steaks with a quick cream cheese mixture and top with a teriyaki glaze. Then sit back and enjoy the raves!
Provided by Sara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes.
- Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
- Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket. Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish.
- Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.
Nutrition Facts : Calories 620.6 calories, Carbohydrate 29.7 g, Cholesterol 147.9 mg, Fat 29.6 g, Fiber 1.4 g, Protein 57.7 g, SaturatedFat 12.5 g, Sodium 3933 mg, Sugar 19.5 g
SALMON PINWHEELS
Inexpensive and impressive, this recipe is a must have anytime you want to wow your guests without spending all day in the kitchen!-Cristina Mathers of San Miguel, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly. , Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 116mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS
The goat cheese base is a favorite go-to of mine for several different appetizers or party starters. It works well for sweet or savory dishes and you can do so many different variations; it works for almost any occasion. You can stuff it into endive or roll it into "truffles"... either way, it is an easy, delicious appetizer that will always impress your guests. For the kids, increase the amount of cream cheese. The Cheesy Chicken Bon-Bons are a great dish for kids as it includes some of their favorites: chicken, ranch dressing and an animal cracker coating. You can substitute canned chicken for fresh and prepared ranch dressing if you don't have time to make everything from scratch.
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 1h30m
Yield 2 dozen endive bites and 10 to 12 bon-bons
Number Of Ingredients 30
Steps:
- For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
- For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
- Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
- To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
- For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
- While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
- Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.
CREAMED SPINACH-STUFFED SALMON
Take ordinary salmon to a new level with this Creamed Spinach-Stuffed Salmon recipe. Salmon stuffed with mayonnaise, PHILADELPHIA Garlic & Herb Cream Cheese Spread, spinach, fresh dill and more make up this Creamed Spinach-Stuffed Salmon recipe that your family will love.
Provided by My Food and Family
Categories Home
Time 39m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix mayo, lemon zest, lemon juice and 1 tsp. dill until blended. Reserve half the mayo mixture for later use.
- Mix remaining mayo mixture with cream cheese spread in medium bowl until blended. Add spinach and tomatoes; mix well.
- Use sharp knife to cut salmon fillet horizontally in half, being careful to not cut through to opposite side of fillet. Place on rimmed baking sheet sprayed with cooking spray.
- Open salmon fillet. Spoon spinach mixture onto bottom half of fillet; cover with top of fillet. Brush with reserved mayo mixture. Cover loosely with foil.
- Bake 22 to 24 min. or until fish flakes easily with fork, removing foil after 20 min. Sprinkle with remaining dill.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.9664 g, Sugar 0 g, Protein 28 g
PEPERONCINI STUFFED WITH SMOKED SALMON
Originally from a 1990 Gourmet Magazine.... the original recipe called for dill, I omit it and it still tastes great. A good low carb appetizer. Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture.
Provided by pittgal
Categories Low Protein
Time 25m
Yield 35 peppers, 14 serving(s)
Number Of Ingredients 6
Steps:
- Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
- Let the peperoncini drain on paper towels.
- In a bowl cream the cream cheese with the butter until the mixture is smooth, add the shallot, and the lemon juice, and combine the mixture well.
- Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini.
- The peperoncini may be prepared 1 day in advance and kept covered and chilled.
EASY SALMON, DILL AND CREAM CHEESE SPREAD
Serve this wonderful spread on top of Ritz crackers, I serve this on small oven-baked crispy crostini, that has been brushed with garlic butter before baking....the crostini can be baked even a day ahead, you can even use small dried bagel rounds. This makes approximately 2 cups, but you can easily double the recipe to serve a big crowd. Plan ahead the mixture has to chill for a minimum of 6 hours or up to 24 hours before serving. If you have any leftover spread, it will freeze well.
Provided by Kittencalrecipezazz
Categories Spreads
Time 6h
Yield 2 cups (approx)
Number Of Ingredients 7
Steps:
- In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
- Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
- Season with salt and pepper to taste.
- Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
- Delicious!
Nutrition Facts : Calories 378.2, Fat 25.9, SaturatedFat 12.2, Cholesterol 115.4, Sodium 742.1, Carbohydrate 3.7, Fiber 0.3, Sugar 2.6, Protein 31.9
STUFFED DILL PICKLES
Make and share this Stuffed Dill Pickles recipe from Food.com.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut off both ends of the dill pickles to create a flat surface.
- Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
- Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
- Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
- Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
- Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
- You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
- NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.
Nutrition Facts : Calories 83.1, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.8, Sodium 1063.1, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 1.9
MUSHROOM CAPS STUFFED WITH SMOKED SALMON
We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten them really enjoy them.
Provided by Paja9203
Categories Vegetable
Time 30m
Yield 18 mushrooms
Number Of Ingredients 11
Steps:
- Clean mushrooms by wiping (do not wash.).
- Take stems out of mushrooms and save for another purpose.
- Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
- Brush insides and outsides of mushrooms with olive oil.
- Stuff mushrooms with cream cheese mixture, mounding it up a little.
- Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
- Bake at 375 degrees for 15 to 20 minutes.
- The bread crumbs should be golden brown.
- Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.
LOX AND CREAM CHEESE STUFFED CUCUMBERS
Steps:
- Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.
SPINACH & DILL STUFFED SALMON WELLINGTON
Time 1h10m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 220ºC (425ºF). Squeeze moisture from spinach, discarding liquid. Finely chop the spinach. In large bowl, beat 1 egg with the cream cheese until smooth. Mix in spinach, Parmesan, garlic, dill, mustard, lemon zest, lemon juice, salt and pepper. Cut across the fillet to divide it into 2 portions of equal length. Pat dry with paper towel. Place 1 sheet puff of pastry on parchment-lined baking sheet. Separate remaining egg (reserve egg white for another use); beat yolk with 1 tbsp (15 mL) water; Brush 1-in (2.5-cm) border around edges of pastry. Place 1 piece of salmon in centre of pastry. Spread half the spinach mixture on the salmon. Top with second piece of salmon. Spread remaining spinach mixture on top of fish. Cover with second sheet of puff pastry. Pressing out any air pockets, seal top and bottom pastry sheets around edges. Trim excess pastry around bottom sheet. Roll and crimp sealed edges. Brush pastry with remaining egg wash. Use the tip of a paring knife to score diagonal lines across surface of pastry (when the pastry puffs up during baking, score lines will reveal as lighter colour than eggwashed pastry.) Cut 3 vent holes on top. Bake 35 to 40 min., until pastry is golden brown. The temperature of the salmon should register 70˚C (158˚F) on an instant-read thermometer. Let stand 10 min. before slicing and serving with lemon wedges. Recipe Tips: Alternatively, use 1 pkg (397 g) unrolled puff pastry and roll into two 10-in. (25-cm) squares on lightly floured work surface. Ask at the fish counter to have skin removed from salmon fillet to save on prep time at home.
PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM
Categories No-Cook Quick & Easy Cream Cheese Salmon Hot Pepper Chill Dill Gourmet
Yield Makes 35 to 40 stuffed peperoncini
Number Of Ingredients 7
Steps:
- Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.
SMOKED SALMON, CREAM CHEESE, AND DILL STUFFED EGGS
Categories Food Processor Egg No-Cook Quick & Easy Cream Cheese Salmon Dill Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 7
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon juice, and salt and pepper to taste until smooth. Add minced dill and process until mixture is just combined. Transfer filling to a pastry bag fitted with a large leaf or other decorative tip.
- Just before serving, pipe filling into whites, mounding it, and garnish eggs.
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SALMON STUFFED CUCUMBERS APPETIZERS WITH CREAM CHEESE
From wholesomeyum.com
5/5 (3)Total Time 10 minsCategory Appetizer, Main Course, SnackCalories 117 per serving
- Cut cucumbers in half lengthwise. Cut crosswise into shorter pieces, about 3 in (8 cm) long. Use a spoon to scoop out the center of each cucumber, forming a well, leaving edges on all sides. The cucumbers will release juices as you do this, so pat them dry with paper towels afterward.
- Blend together the cream cheese, sour cream, and garlic in a blender or food processor, until smooth.
- Fold in the salmon and fresh dill. (You can do this in a bowl or right in the blender, but don't blend.) If desired, you can fold in a little sea salt and black pepper to taste.
SMOKED SALMON WITH DILL SPREAD RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (2)Category AppetizerServings 12Total Time 15 mins
- In small bowl, gradually stir lemon juice into cream cheese until smooth. Stir in chopped dill weed and garlic powder.
- Spread 2 teaspoons cheese mixture on each bread slice. Place 1 piece of salmon on each appetizer. Top with onion and a dill sprig.
CREAM CHEESE STUFFED SALMON RECIPE BY CRYSTAL FARMS
From crystalfarmscheese.com
Servings 4Total Time 35 minsEstimated Reading Time 1 min
- Heat oven to 450° F. Line shallow baking pan with foil; spray with nonstick cooking spray. Cut 3/4-inch deep x 2 ½-inch long slits down center if each salmon fillet. Place skin side down on prepared baking pan; sprinkle salmon with salt. Set aside.
- Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Add onions; cook 2 minutes. Add red bell pepper and mushrooms. Cook 2-3 minutes until vegetables are soft. Add spinach; cook 1 minute until wilted.
- Reduce heat to low. Slowly stir in Wisconsin 1/3 less fat cream cheese until cheese is smooth. Carefully stuff filling into cut salmon fillets (filling will mound above salmon).
- Melt remaining 1 tablespoon butter. Stir together breadcrumbs, Grated Parmesan cheese and melted butter in small bowl. Carefully top each stuffed salmon with bread crumb mixture.
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- Add the cream cheese, lemon zest, juice of 1/2 a lemon (to start with), dill weed, parsley and green onions to a mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment.) Mix with a hand mixer on high (or on high on the stand mixer) until the cream cheese is fluffy, about 1 1/2 minutes. Taste the cream cheese and add more lemon juice, if desired, along with salt and black pepper to taste. Scrape down the sides of the bowl and mix on high an additional 30 seconds, or until everything is fully incorporated. Scrape the contents into a container with a tight fitting lid and refrigerate for at least an hour before using and up to a week.
- Slice open the bagel and spread 1/2 a teaspoon of softened butter on each cut surface. Broil under a hot broiler just until the butter is bubbly and the bagel is toasted on top. Remove the bagel from the oven and let cool until it is comfortable to handle.
BAKED SALMON WITH CREAM CHEESE - THE KITCHEN MAGPIE
From thekitchenmagpielowcarb.com
Cuisine AmericanCategory Main CourseServings 2Total Time 30 mins
- Prepare your glass baking dish by greasing the bottom. If using a flat baking pan line it with parchment paper.
- Take your cream cheese in a medium bowl and warm it in the microwave just so it is a little bit soft.
- Once the cream cheese is softened, add the garlic and fresh dill and mix by hand or by mixer, both will work.
EASY SMOKED SALMON CREAM PUFFS (VIDEO) - TATYANAS EVERYDAY ...
From tatyanaseverydayfood.com
Category Appetizers, Dinner, LunchCalories 142 per serving
- Preheat the oven to 425F/218C and line a large baking sheet with parchment paper or a silicon mat. Prepare a large pastry bag tipped with a star tip, I used Ateco tip #847. Place the butter into a medium-sized saucepan and melt it over medium heat. Add the water and salt to the melted butter and allow the mixture to come to a simmer. Add the flour in all at once and whisk for about 20 seconds, until a dough ball forms. Switch over to a spatula and continue mixing and pressing the dough for about 30 seconds.
- Allow the dough to cool for about 20 minutes, until it's just lukewarm to touch. Begin adding the eggs, one at a time, mixing well after each addition; do this with a hand whisk or hand-held mixer. The dough will look funny at first but keep mixing; it will come together after the last egg is added. Transfer the dough into the prepared pastry bag. Pipe medium-sized dollops onto the prepared baking sheet, spacing them about 1-inch apart. Watch my video recipe to see how it's done.
- Bake the puffs in the preheated oven at 425F/218C for 10 minutes, then reduce the heat to 375F/190C and continue baking for another 35 to 40 minutes, until the puffs are a deep, golden color. Do not open the oven door at any time during the baking process, otherwise the pastries will fall flat! Remove the puffs from the oven and let them cool completely. Once cooled, use a serrated knife to cut the puffs in half but not all the way through; cut 2/3 into each puff. Watch my video recipe to see how it's done.
- For the smoked salmon filling, first place the softened cream cheese into a mixer bowl and whisk on medium speed for a few minutes, until the cheese is creamy and smooth. Add in the chilled heavy cream and salt and whisk again on medium-high speed for 3 to 4 minutes, or until stiff peaks form. Chop the smoked salmon into pea-sized pieces and finely chop the dill. Add the salmon, dill and paprika into the cream filling and fold thoroughly with a spatula. Transfer the filling into a plastic bag or pastry bag for easier filling.
SPINACH & DILL STUFFED SALMON WELLINGTON | FOODLAND
From foodland.ca
- Preheat oven to 220ºC (425ºF). Squeeze moisture from spinach, discarding liquid. Finely chop the spinach. In large bowl, beat 1 egg with the cream cheese until smooth. Mix in spinach, Parmesan, garlic, dill, mustard, lemon zest, lemon juice, salt and pepper.
- Cut across the fillet to divide it into 2 portions of equal length. Pat dry with paper towel. Place 1 sheet puff of pastry on parchment-lined baking sheet. Separate remaining egg (reserve egg white for another use); beat yolk with 1 tbsp (15 mL) water; Brush 1-in (2.5-cm) border around edges of pastry. Place 1 piece of salmon in centre of pastry. Spread half the spinach mixture on the salmon. Top with second piece of salmon. Spread remaining spinach mixture on top of fish. Cover with second sheet of puff pastry. Pressing out any air pockets, seal top and bottom pastry sheets around edges. Trim excess pastry around bottom sheet. Roll and crimp sealed edges. Brush pastry with remaining egg wash.
- Use the tip of a paring knife to score diagonal lines across surface of pastry (when the pastry puffs up during baking, score lines will reveal as lighter colour than eggwashed pastry.) Cut 3 vent holes on top.
- Bake 35 to 40 min., until pastry is golden brown. The temperature of the salmon should register 70˚C (158˚F) on an instant-read thermometer. Let stand 10 min. before slicing and serving with lemon wedges.
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