Seven Layer Salmon Bites Food

SMOKED SALMON 7-LAYER DIP

Smoked Salmon 7-Layer Dip image

This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.

Provided by Claire Saffitz

Categories Bon Appétit Appetizer Dip Salmon Fish Christmas Hanukkah Cream Cheese Goat Cheese Capers

Yield Serves 8

Number Of Ingredients 11

Ingredients

4 ounces cream cheese
2 ounces fresh goat cheese
3 tablespoons prepared beet horseradish
2 teaspoons finely grated lemon zest
1 pound hot-smoked salmon, skin removed, flaked, divided
2 large radishes, trimmed, finely chopped
1/3 cup finely chopped red onion
1/2 cup drained capers, chopped
3 tablespoons finely chopped chives
2 Belgian endives, leaves separated
Bagel chips or pumpernickel bread (for serving)

Steps:

Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won't be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.

SEVEN-LAYER SALMON BITES

Seven-Layer Salmon Bites image

Categories Dairy Fish Appetizer No-Cook Christmas Cocktail Party New Year's Eve Cream Cheese Seafood Salmon Shower Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 48 hors d'oeuvres

Number Of Ingredients 9

Ingredients

10 oz whipped cream cheese
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
6 (6- by 5-inch) oval slices dark pumpernickel sandwich bread (about 1/3 inch thick)
1/2 lb thinly sliced Scottish smoked salmon
1/4 cup salmon roe (2 oz)

Steps:

Stir together cream cheese, zest, lemon juice, chives, salt, and pepper in a small bowl. Stack bread slices, then trim to form 4 1/4- by 3 1/4-inch rectangles. Arrange rectangles in 1 layer. Spread each with 1 heaping tablespoon cheese mixture and top with a thin layer of smoked salmon (cut to fit with kitchen shears). Make 1 more layer each of cheese and salmon, then top with remaining cheese. Trim edges to make uniform and chill rectangles on a platter until tops are firm, about 1 hour. Cut rectangles into 8 (1 1/2- by 1-inch) pieces, then top each piece with a rounded 1/4 teaspoon roe.

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