Salmon Appetizers Food
SALMON APPETIZERS
As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CLASSIC SMOKED SALMON APPETIZER
Make and share this Classic Smoked Salmon Appetizer recipe from Food.com.
Provided by Donna Matthews
Categories No Cook
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 225.1, Fat 15.6, SaturatedFat 8.9, Cholesterol 51.5, Sodium 649.9, Carbohydrate 9.6, Fiber 1.1, Sugar 1.2, Protein 11.8
SALMON CUP APPETIZERS
Delicious, dainty appitizers, easy to make ahead of time and just put together an hour before you need them, A great flavour, just the thing to serve your guests with a drink before dinner
Provided by JoyfulCook
Categories < 60 Mins
Time 1h
Yield 60 Appetizers
Number Of Ingredients 10
Steps:
- Take each slice of bread and cut three circles per slice of bread approx 2 inches wide. continue until all are cut. using a cookie cutter.
- Using your rolling pin roll each piece until thin (this should make them at least 3 inches across)and spread each side thinly with the garlic butter.
- pre heat oven to moderate ( 170c).
- push into patty pans and cook until slightly golden brown - 15 - 20 minutes, sometimes its worth flipping them over in the pan just to make sure the base is well cooked then remove and cool.
- The Filling.
- Drain the Salmon well. when you open the can actually push the lid into the can to get out as much juice as possible and remove any skin and bones. Beat the cream cheese until soft, add the salmon, sour cream, salad dressing and lemon juice, coriander, chives, salt and pepper, beat all together for one minute.
- Put at least one heaped teaspoon of the filling into each bread case, garnish with a few pieces of Chives and serve.
- NB. both the bread cups can be made at least 24 hours ahead, keeping the bread cups in a sealed plastic bag and the filling the the fridge, they can then be put together at the last minute.
Nutrition Facts : Calories 42.1, Fat 2, SaturatedFat 1, Cholesterol 6.6, Sodium 58.9, Carbohydrate 4.4, Fiber 0.2, Sugar 0.5, Protein 1.6
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