Hot Smoked Salmon With Caper Cream Cheese Food

SPAGHETTI WITH HOT-SMOKED SALMON, ROCKET & CAPERS

Steps:

• Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)
• Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil - but don't let the garlic fry.
• Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again - take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SMOKED SALMON OMELET WITH RED ONIONS AND CAPERS

Steps:

• Whisk eggs, salt and pepper in a large bowl to blend.
• Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat.
• Ladle 3/4 cup of the egg mixture into the skillet.
• Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top.
• Place 1/4 of the salmon on half of the omelet.
• Sprinkle with 1 tablespoon onion and 1 teaspoon capers.
• Top with 2 tablespoons cream cheese.
• Fold omelet in half and slid out onto plate.
• Repeat with ingredients to make 3 more omelets.

LOVELY SMOKED SALMON AND CREAM CHEESE ENTREE.

Steps:

• Line 4 holes of a muffin tin ( I use one with rectangular muffins) with cling wrap, using individual pieces for each hole.
• Line each opening with the smoked salmon slices so that it goes up the sides and overlaps a little.
• In a small mixer combine the remaining ingredients which have been finely chopped( you can add in any salmon left over).
• Carefully fill in the cream cheese mixture into the salmon lined muffin tin.
• Refrigerate for at least 4 hours.
• Take out of the tin, unwrap and decorate with lemons slices, olives or capers.Serve with crackers.

SALMON OMELETTE WITH CRISPY CAPERS

Steps:

• Whisk the eggs and cream, and season well with salt and dill.
• Heat butter in a small omelette pan, and fry the capers for 1-2 minutes until slightly coloured. Set half the capers aside for garnish.
• Pour egg mixture into heated pan; cook for 2-3 minutes over a medium-low heat, using a spatula to lift at the edges, allowing uncooked egg to flow underneath. When nearly set in the centre, flake over the salmon, sprinkle with green leaves and crumble over the cheese.
• Fold in half and flip the omelette onto a heated plate. Garnish with the remaining capers and cracked pepper.

HOT-SMOKED SALMON WITH CAPER CREAM CHEESE

Steps:

• Mix cream cheese, yogurt, lemon juice, 1/4 onion, and 2 tablespoons capers in a medium bowl; season with salt and pepper.
• Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
• DO AHEAD: Cream cheese can be made 1 day ahead. Cover and chill.

SMOKED SALMON, CREAM CHEESE, AND CAPERS BAGEL

Steps:

• Gather the ingredients.
• Spread the toasted bagel bottom halves with cream cheese. Sprinkle half the capers over the cream cheese, if desired.
• Top with sliced smoked salmon.
• Garnish the bagel tops with the rest of the capers, onion, and black pepper. Garnish with fresh lemon wedges.

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE

Steps:

• Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.