SMOKED SALMON, ARUGULA AND GOAT CHEESE TART
Provided by Giada De Laurentiis
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Liberally butter a 9-inch tart pan with a removable base.
- For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
- On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
- For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
- In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
- Cut the tart into wedges. Serve warm or chilled.
SALMON, GOAT CHEESE, CAPERS PIZZA
Make and share this Salmon, Goat Cheese, Capers Pizza recipe from Food.com.
Provided by DanDrake
Categories < 30 Mins
Time 20m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Spread olive oil on crust.
- Add sauce and remaining ingredients.
- Bake 10-15 minutes.
Nutrition Facts : Calories 98.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 4.9, Sodium 446.6, Carbohydrate 3.1, Fiber 0.9, Sugar 0.6, Protein 4
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.
SMOKED SALMON TORTA
Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.)
Provided by JackieOhNo
Categories Canadian
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Beat together cream cheese and butter; add salt to taste.
- Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
- Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
- Sprinkle with half the chopped dill and top with half the smoked salmon.
- Repeat layers, ending with cream cheese mixture.
- Press down lightly to compact layers.
- Cover and chill overnight.
- To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.
- Serve with bread and/or crackers.
Nutrition Facts : Calories 761, Fat 74.3, SaturatedFat 45.7, Cholesterol 227.2, Sodium 1078.9, Carbohydrate 3.5, Sugar 0.3, Protein 21.9
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
SMOKED SALMON AND GOAT CHEESE PIZZA
Make and share this Smoked Salmon and Goat Cheese Pizza recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Brush pizza crust with olive oil.
- Spread goat cheese and diced or crushed garlic on pizza crust.
- (I used a whole garlic clove but I'm a garlic freak).
- Bake for 10 to 15 minutes at 400 or until goat cheese starts to brown.
- Remove pizza from oven.
- Cover pizza with smoked salmon, fresh dill and olives.
- Bake an additional couple of minutes.
Nutrition Facts : Calories 485.3, Fat 36.4, SaturatedFat 24, Cholesterol 103.4, Sodium 1055.5, Carbohydrate 3.4, Sugar 2.9, Protein 35.5
GOAT CHEESE AND SMOKED SALMON TORTA
This is the smoked salmon we always enjoy when we go and visit Dimi's nona (godmother). It's wonderful - simple, beautiful and so tasty! Thank you, nona, for always making this for us and making us feel special. To give credit where it is due, Dina got the recipe from 'The Christmas Table' by Carolyn Miller.
Provided by evelynathens
Categories Spreads
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the pistachios in a small dry skillet and stir over medium heat until lightly toasted and fragrant, about 5 minutes. Pour the pistachios into a colander and stir and shake them over the sink to cool them and to remove some of the skins. Chop the pistachios and set them aside.
- In a small bowl, blend together the two cheeses and a few grinds of white pepper until smooth. Line a deep 3 or 4-cup bowl or fluted mold with plastic wrap. Spoon one third of the cheese mixture inside and pack it down; level the top with a rubber spatula. Sprinkle the minced salmon evenly over the cheese and press it down with the back of a tablespoon. Spoon another third of the cheese over the salmon, pack it down, and level the top with a spatula. Sprinkle all but 1 tablespoon of the pistachios evenly over the cheese and press it down with the back of a tablespoon. Spoon in the remaining cheese, pack it down, and level the top. Cover with the overlapping plastic wrap and chill for 2 or 3 hours.
- Uncover the top of the cheese, turn the bowl upside down, and unmold the cheese onto a large plate. Remove the plastic and sprinkle the reserved pistachios on top of the torta. Let the torta sit at room temperature for 1 hour. Circle the cheese with crostini and baguette slices and serve with 2 knives for cutting into wedges and spreading on the crostini and baguette slices.
Nutrition Facts : Calories 187.7, Fat 15.3, SaturatedFat 8.7, Cholesterol 38.9, Sodium 294.5, Carbohydrate 2.7, Fiber 0.5, Sugar 1, Protein 10.3
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