SALMON PâTé BRUSCHETTA
Deliciously rich! Ideal for parties! Can be prepared in advance for last-minute quick assembly. Chill 30 minutes before serving.
Provided by Julie Bs Hive
Categories < 60 Mins
Time 50m
Yield 24 slices
Number Of Ingredients 13
Steps:
- Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet. Add water to half fill the skillet, and bring to a boil. Boil for 2 minutes, and then reduce the heat to its lowest setting. Add the salmon pieces, cover the skillet, and let simmer for 8 minutes. Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
- Meanwhile, melt 1 oz of the butter in a large skillet over medium heat. Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque. Remove from the heat and set aside until cool.
- Drain and flake the poached salmon and put into a wide, shallow bowl. Add the smoked salmon mixture and cooking juices. Add the rest of the butter. Use your fingers to gently mix it all together until the salmon is very finely mixed. Stir in the parsley. Add salt and pepper to taste. Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
- When ready to serve, preheat broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the pâté on the hot toast.
Nutrition Facts : Calories 244.1, Fat 6.7, SaturatedFat 3, Cholesterol 21.4, Sodium 479.7, Carbohydrate 33.8, Fiber 2.1, Sugar 0.3, Protein 10.7
BRUSCHETTA BAKED SALMON
The most delicious balsamic baked salmon is topped with fresh tomato basil bruschetta in this easy recipe, made in just 29 minutes! It's healthy, gluten free, low carb and whole30 compliant!
Provided by Whitney Bond
Categories Main Course
Time 29m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a small pot on the stove over medium high heat.
- Add the garlic and saute for 1 minute.
- Add the balsamic vinegar, salt and pepper.
- Simmer on the stove for 5 minutes.
- Remove from the heat and stir in the fresh basil.
- Place the salmon on a foil lined baking sheet and cover with the balsamic sauce.
- Place the salmon in the oven for 15 minutes.
- While the salmon is in the oven, prepare the bruschetta.
- Combine all of the ingredients in a small mixing bowl.
- When the salmon comes out of the oven, top with the bruschetta and serve immediately.
Nutrition Facts : Calories 486 kcal, Carbohydrate 12 g, Protein 35 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 959 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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
CLASSIC SMOKED SALMON CROSTINI
Bite-sized canapés, ideal for a wedding or celebration
Provided by Good Food team
Categories Canapes
Time 34m
Number Of Ingredients 7
Steps:
- Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.
- For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
REALLY EASY AND GOOD SALMON PATE'
Serve this with crackers, and your guests will never want to leave, it is that good, and easy too! Plan ahead, this needs to be refrigerated overnight, so make a day ahead. Recipe can be doubled if desired. I have even used this pate to make party sandwiches... also it freezes very well.
Provided by Kittencalrecipezazz
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl, blend all ingredients until smooth.
- Transfer to a glass bowl.
- Cover and refrigerate overnight.
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
PERFECT GRILLED BRUSCHETTA SALMON
Learn to make a perfectly grilled salmon filet with My Food and Family. This bruschetta salmon recipe is awesome for your upcoming mealtime.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Combine first 4 ingredients with 3 Tbsp. dressing. Spray large sheet heavy-duty foil with cooking spray.
- Place foil on grill grate. Top with fish, flesh side down.
- Grill 5 min.; turn fish. Brush with remaining dressing.
- Top with tomato mixture. Grill 18 to 20 min. or until fish flakes easily with fork; top with basil.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5189 g, Sugar 0 g, Protein 27 g
EASY SALMON PATE
This easy salmon pate is made in a food processor using smoked salmon but it works just as well with leftover poached salmon. Serve on melba toast, crackers, or baguette for a nice starter.
Provided by margaret_fullington
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
- Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.
Nutrition Facts : Calories 804.2 calories, Carbohydrate 7.9 g, Cholesterol 301.8 mg, Fat 81.4 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 50.4 g, Sodium 694.4 mg, Sugar 7.3 g
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
POACHED & SMOKED SALMON PâTé WITH BAGEL TOASTS
A chunky fish terrine that's easy to make and delicious with toasted sweet bagels
Provided by Lucy Netherton
Categories Dinner, Starter
Time 22m
Number Of Ingredients 7
Steps:
- Grease and line a loaf or terrine tin (about 650g) with cling film - if you only have a standard 900g tin it will still be fine, just a bit flatter. Arrange the whole dill fronds and a few nice slivers of the smoked salmon on the bottom (this will be the top of the terrine so you want it to look quite neat).
- In a food processor, pulse half the cooked salmon fillets, half the remaining smoked salmon trimmings and the cream cheese with some seasoning. Don't overmix as you want it to have a bit of texture. Fold in half the dill, all the spring onions and the rest of the poached and smoked salmon so that you have some nice flakes of fish running through the pâté. Scrape into the tin, smooth the surface and chill for at least 2 hrs or up to 2 days in advance.
- To serve, heat oven to 200C/180C fan/ gas 6. Arrange the bagel halves in a single layer on a baking tray and brush each one with some oil. Sprinkle on a little of the dill and some sea salt, then bake for about 10-12 mins, until crisp and light golden. (If the oven is full, these can be done earlier and served at room temp.) Turn the terrine tin upside down and use the cling film to remove it. Unwrap and serve on a platter with the bagel toasts.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
GUACAMOLE-SMOKED SALMON BRUSCHETTA
I like this recipe because it is simple and easy to make. I've actually made the guacomole in advance, so that the flavours set in. This is good as part of a light supper, when some of your other recipes are just not ready yet, and you need an extra few minutes to wait.
Provided by Studentchef
Categories Mexican
Time 7m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mash the avocados together. Add the chopped tomatoes, grated carrots, crushed fennel seeds, salt and pepper, and lemon juice. Mix well.
- Thinly butter each slice of French bread, and toast it in the oven for 2 minutes.
- After taking out the French bread slices, add one piece of smoked salmon to each slice.
- Top the French bread and salmon with one or two slices of white onion, as desired.
- Adding as a third layer of topping the tomato-avocado mix.
- Serve one or two per person.
Nutrition Facts : Calories 320.2, Fat 12.2, SaturatedFat 3.4, Cholesterol 10.9, Sodium 475.9, Carbohydrate 43.2, Fiber 5.7, Sugar 3.4, Protein 11.6
RED SALMON PATE
A creamy spread with salmon and cream cheese. You can add pecans for a twist.
Provided by JUSTJEN33
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.1 g, Cholesterol 41.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 7 g, Sodium 173.4 mg, Sugar 0.5 g
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