Lovely Smoked Salmon And Cream Cheese Entree Food

SMOKED SALMON AND CREAM CHEESE BLINIS

Steps:

• Mix the yeast and warm milk and let sit for 10 minutes to bubble. Stir in the flour, egg yolks, and salt. Whisk the egg whites in a separate bowl until you get soft peaks then fold them into the batter.
• Heat a large skillet with some vegetable oil over a medium-low heat. Dollop heaped tsps of batter into the skillet to make tiny pancakes. Cook until golden underneath then flip and cook on the other side until golden.
• Top each blini with a smear of cream cheese, a small pieces of smoked salmon and a sprig of dill. Sprinkle on some fresh cracked black pepper too, if desired.

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 WITH CREAM CHEESE, SPINACH & GARLIC

Steps:

• Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
• In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
• Sprinkle the chopped onion evenly over the cream cheese.
• Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
• Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
• Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.

SMOKED SALMON AND CREAM CHEESE SOUP

Steps:

• Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.
• Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.
• Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.
• Stir in spinach & simmer 5 more minutes.
• Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.
• When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.
• NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.
• I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.
• Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.

SMOKED SALMON AND CREAM CHEESE TOASTIE

Steps:

• Heat the oil in a small pan and saute the spring onion for 1 minute. Remove from the heat and stir in the salmon. Transfer to a bowl and leave to cool slightly.
• Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting.
• Stir the Quark, horseradish and Tabasco into the salmon mixture and season with pepper. Spread the salmon mixture on to one slice of bread and top with the second slice. Place the sandwich in the toaster, close the lid and cook for 4 minutes until browned.