Norwegian Smoked Salmon Appetizer Food

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

NORWEGIAN SMOKED SALMON APPETIZER

Steps:

• Place the rice in the center.
• Arrange the pan fried salmon slice on top of the risotto.
• Spoon the salsa between the fish slice.
• Spread Caviar around the fish and serve.

SMOKED SALMON APPETIZERS

Steps:

• Preheat oven to 375 degrees.
• Cut 2 inch rounds from pasty sheets (a small juice glass works well).
• Place in greased muffin tins.
• Top dough rounds with flaked salmon.
• Mix cream cheese, chives and lemon juice until creamy.
• Place cream cheese mixture into small ziplock baggie and snip off the end of one corner. Pipe the cream cheese mixture onto the salmon by squeezing it through the hole in the baggie. Use about 1 tablespoon of cream cheese per dough/salmon.
• Bake for 15-18 minutes.
• Serve warm.

CLASSIC SMOKED SALMON APPETIZER

Steps:

• Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
• Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
• Garnish with red onion, capers, lemon slices and dill.