Smoked Salmon Butter Food

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

SALMON WITH SMOKED SALMON BUTTER

Steps:

• Use a knife to mince smoked salmon. Place in a small bowl. Add butter and, with a fork, mash together until well combined. Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.
• Heat a large heavy skillet, preferably cast iron, on medium-high. Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.
• While fish cooks, remove butter from freezer and slice into 4 patties. When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.

SMOKED SALMON BUTTER

Steps:

• Blend all ingredients in medium bowl. Season salmon butter with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

SMOKED SALMON BUTTER

Steps:

• Stir all ingredients in small bowl until well blended.
• Season to taste with salt and pepper.
• Can be made 1 day ahead.
• Cover; chill.
• Bring to room temperature before using.

SMOKED SALMON BUTTER

Steps:

• Stir all ingredients in small bowl until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

IRRESISTIBLE SMOKED SALMON DIP

Steps:

• Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

HERBED BUTTER AND SMOKED SALMON SANDWICHES

Steps:

• In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.