Smoke Salmon Rounds Food
SMOKED SALMON & CUCUMBER ROUNDS
Whip up some smoked salmon and cucumber rounds for your next luncheon. These refreshing amuse-bouches are tantalizing and cute!
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
- Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
- Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.
Nutrition Facts : Calories 45, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SMOKED SALMON ROUNDS WITH BLACK SESAME SEEDS
Provided by Stuart O'Keeffe
Time 10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine salmon, shallot, chives, lemon zest and black pepper in a silver bowl.
- Lay out sesame seeds on a plate. With your hands, form smoked salmon balls about 3/4 inch in diameter. Roll in sesame seeds and place on serving platter.
- Serve with a tiny dollop of sour cream.
SMOKED SALMON SANDWICH
Steps:
- Toast bread in a toaster or toaster oven.
- Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 25.7 g, Cholesterol 36.9 mg, Fat 18.6 g, Fiber 4.5 g, Protein 24.1 g, SaturatedFat 7.9 g, Sodium 845.4 mg, Sugar 4 g
SMOKE SALMON ROUNDS
I found this recipe when I was looking for a low calorie and low fat appetizer. The cucumber is meant to replace the cracker, but you could use them. You can use flavoured cream cheese instead of plain. It's simple to make and always a hit. I hope you enjoy it!
Provided by Honeyofachef
Categories Cheese
Time 10m
Yield 48 pieces, 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, dill and lemon peel until well blended.
- Slice the cucumber into 48 slices, 1/4 inch thick.
- Cut the salmon into 48 small pieces.
- Top each cucumber with 1 tsp of the cream cheese mixture.
- Roll up smoked salmon pieces and place on cream cheese topped cucumbers.
WENDY'S SMOKED SALMON & CAMEMBERT ROUNDS
These are so good and easy, especially if you make the bread rounds up to a week before they are needed.
Provided by Ninna
Categories Cheese
Time 35m
Yield 24 rounds
Number Of Ingredients 8
Steps:
- Cut two 5cm (2") circles from each slice of bread; brush both sides of circles lightly with melted butter and place on oven tray.
- Bake in moderate oven 200degC (400degF) 10 minutes or until golden brown; cool.
- Beat extra butter until creamy, beat in lemon juice and dill, spread on bread round, top with small piece of smoked salmon then a wedge of camembert cheese.
- Bake in moderate oven 200degC (400degF) 5 to 7 minutes or until cheese is just beginning to melt; garnish with dill or caviar.
- These can be made up several hours before they are needed, just refrigerate, then bake just before serving.
Nutrition Facts : Calories 116.8, Fat 8.4, SaturatedFat 5, Cholesterol 22.5, Sodium 250.7, Carbohydrate 6.4, Fiber 0.3, Sugar 0.6, Protein 4
SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH
Provided by Davina Besford
Categories Fish No-Cook Cream Cheese Salmon Summer Dill Capers Bon Appétit Australia
Yield Makes 24
Number Of Ingredients 8
Steps:
- Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
- Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.
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Double the brine if it's not enough to cover the fish. Take your fish out of the brine, rinse it briefly under cold running water, and pat it dry. Set the …
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4.9/5 (415)Total Time 4 hrs 15 minsCategory Cured MeatCalories 132 per serving
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- Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
- You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
- Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
- Start by slicking the skin of your fish with some oil, so it won't stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two. NOTE: What my smoker is set at is not necessarily what the actual temperature is. Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray.
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