Salmon Pimiento Appetizers Food

SALMON APPETIZERS

Salmon Appetizers image

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

Ingredients

1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
1 package (8 ounces) cream cheese, softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
1 teaspoon dried cilantro
1/4 teaspoon ground cumin, optional
8 flour tortillas (8 inches)

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.

SALMON PATE

Salmon Pate image

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

Ingredients

1 can (14-3/4 ounces) salmon
3 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional
Garnishes (sliced almonds, pimiento-stuffed green olive, celery rib, parsley)

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

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