SMOKED SALMON, GOAT CHEESE AND MUSTARD CROUTON
Make and share this Smoked Salmon, Goat Cheese and Mustard Crouton recipe from Food.com.
Provided by susie cooks
Categories Healthy
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Blend honey and dijon mustards, red onion, capers and dill.
- Arrange bread on baking sheet and lightly brush with olive oil.
- Bake until crisp, about 10 minutes. Cool.
- Spread croutons with goat cheese, then mustard mixture. Top with smoked salmon.
- Garnish with a little more dill.
Nutrition Facts : Calories 470.3, Fat 9.3, SaturatedFat 4.7, Cholesterol 18.4, Sodium 1009.4, Carbohydrate 74.7, Fiber 3.3, Sugar 4.8, Protein 22.1
CROUTONS WITH SMOKED SALMON, GOAT CHEESE, MUSTARD AND DILL
Steps:
- Preheat oven to 350. Blend first 5 ingredients in small bowl. Arrange bread on baking sheet. Brush lightly with oil. Bake until crisp, about 10 minutes. Cool. Can be made 6 hours ahead. Cover mustard mixture and croutons separately; let stand at room temperature. Spread croutons w/ goat cheese, then mustard mixture. Top with salmon. Garnish with dill, if desired.
SMOKED SALMON SANDWICH WITH GOAT CHEESE
At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 10m
Yield One serving
Number Of Ingredients 9
Steps:
- In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
- Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.
MUSTARD CROUTONS
These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian
Provided by Sharon123
Categories Grains
Time 30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Heat the oven to 350*F(180C).
- . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
- Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
- Remove from the oven and set aside to cool.
- Store in an airtight container.
SALMON AND GOAT CHEESE CREPES
Steps:
- In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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