SALMON MOUSSE
A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
- In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
- Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.
Nutrition Facts : Calories 123 g, Fat 8 g, Protein 10 g
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.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SMOKED SALMON, DILL & LEMON PATé
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Provided by Barney Desmazery
Categories Dinner, Starter
Time 5m
Yield Serves 4 as a starter, 8 as a dip
Number Of Ingredients 6
Steps:
- If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
- Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.
Nutrition Facts : Calories 225 calories, Fat 18.9 grams fat, SaturatedFat 11.6 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 0.2 grams fiber, Protein 13.6 grams protein, Sodium 2.2 milligram of sodium
SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the salmon:
- Preheat the oven to 400 degrees F.
- Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
- For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
SALMON MOUSSE PATE'
Categories Condiment/Spread Fish Appetizer Poach Quick & Easy Healthy
Yield 1 10 oz. mold
Number Of Ingredients 9
Steps:
- Poach fresh salmon in the wine, 1 tablespoon lemon juice and 1 teaspoon tarragon for about 10-15 minutes. Discard poaching liquid when done and let salmon cool. Remove any skin and bones from the salmon and place in food processor with the smoked salmon, cream cheese, 1/4 cup parsley, lemon mint, 1 teaspoon tarragon and 1 Tablespoon lemon juice. Process using pulsing until smooth and transfer to a plastic lined mold. Cover and refrigerate overnight. Remove mousse from the mold and garnish with parsley or lemon mint sprigs. Serve with crackers.
EASY SALMON PâTé
Looking for seafood based appetizer recipe? Then check out this easy salmon pâté that can be served with crackers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Turn upside down onto serving plate; remove bowl and plastic wrap. Garnish pâté with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
PATE IZ SHCHUKI -BAKED SALMON MOUSSE
When sliced, this light textured Russian mousse loaf reveals a pretty layer of pink salmon. For a special occasion, serve with red salmon caviar on top.
Provided by ksilvan
Categories Russian
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 2 lb loaf pan with parchment paper and brush with oil.
- Cut the salmon into 2 inch strips.
- Place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
- Add the salmon strips; cover and leave for 2 minutes. Remove with a slotted spoon.
- Cut white fish into cubes and process in a food processor or blender until smooth.
- Lightly whisk the egg whites with a fork.
- With the motor running, slowly pour in the egg whites, then the cream. Finally, add the grated lemon rind, dill and seasoning.
- Spoon half of the white fish mixture into the prepared pan.
- Arrange the poached salmon strips on top, then carefully spoon in the remaining white fish mixture.
- Cover the loaf pan with foil and put in a larger roasting pan.
- Add enough water into the roasting pan to come halfway up the sides of the loaf pan.
- Bake for 45 to 50 minutes or until firm.
- Leave on a wire rack to cool; chill for at least 3 hours.
- Turn out onto a serving plate and remove lining paper.
- Serve the mousse cut into slices to serve.
Nutrition Facts : Calories 364.9, Fat 25.4, SaturatedFat 14.4, Cholesterol 171.3, Sodium 266.6, Carbohydrate 2, Sugar 0.3, Protein 31.2
SALMON PATE
This is a recipe I often use when I am expecting company. It is a perfect appetizer.-Gudrun Braker, Burnet, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 197mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
SALMON MOUSSE CUPS
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. -Fran Rowland, Phoenix, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.
Nutrition Facts : Calories 228 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 359mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
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