SMOKED SALMON CHEESE SPREAD
Pretzels, chips and veggies all taste awesome with this creamy blend of salmon, cheese and herbs. Thanks to a food processor, it's always ready in a hurry. -Jill Campbell, Huntsville, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.
Nutrition Facts : Calories 96 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SMOKED SALMON CHEESE CUPS
Spoon flavorful salmon spread into mini phyllo shells for fast-to-fix finger food. Made in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 15
Number Of Ingredients 10
Steps:
- Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
- To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 0 g, TransFat 0 g
SMOKED SALMON FILO CUPS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 45 filo cups
Number Of Ingredients 9
Steps:
- Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
- In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
- Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.
SMOKED SALMON IN CUCUMBER CUPS
Make and share this Smoked Salmon in Cucumber Cups recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 25m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber cup by scooping out seeds, leaving some flesh in base of cup; set aside.
- In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste.
- Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.
Nutrition Facts : Calories 22, Fat 1.3, SaturatedFat 0.6, Cholesterol 4.2, Sodium 63.5, Carbohydrate 1.1, Fiber 0.1, Sugar 0.6, Protein 1.6
SMOKED SALMON CREAM CHEESE SPREAD
Tangy horseradish flavours this smoked salmon cream cheese. Serve it spread on crispbreads for a cocktail party snack. You can definitely make this the night before. Enjoy!
Provided by Nif_H
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
- Refrigerate until ready to use.
SMOKED SALMON MAC AND CHEESE
This is a simple mac and cheese that includes smoked salmon.
Provided by thedailygourmet
Categories Everyday Cooking Special Collection Recipes New
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
- Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
- Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
- Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 50.5 g, Cholesterol 68.4 mg, Fat 21.4 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 12.3 g, Sodium 609.7 mg, Sugar 2.4 g
LOVELY SMOKED SALMON AND CREAM CHEESE ENTREE.
This is my own invention and I always use it as a delicious entree for a dinner. You can make it ahead and it looks lovely on the plate.
Provided by joanna_giselle
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Line 4 holes of a muffin tin ( I use one with rectangular muffins) with cling wrap, using individual pieces for each hole.
- Line each opening with the smoked salmon slices so that it goes up the sides and overlaps a little.
- In a small mixer combine the remaining ingredients which have been finely chopped( you can add in any salmon left over).
- Carefully fill in the cream cheese mixture into the salmon lined muffin tin.
- Refrigerate for at least 4 hours.
- Take out of the tin, unwrap and decorate with lemons slices, olives or capers.Serve with crackers.
Nutrition Facts : Calories 321.6, Fat 28.3, SaturatedFat 16.9, Cholesterol 94, Sodium 624.8, Carbohydrate 2.4, Fiber 0.1, Sugar 0.3, Protein 14.8
GOAT'S CHEESE, AVOCADO & SMOKED SALMON CUPS
Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 18m
Yield 24 Goat's Cheese, Avocado & Smoked Salmon Cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
- Roll out the bread slices to flatten them slightly and, using a biscuit cutter, cut 1 x 7 cm circles from each slice. Brush the bread rounds with olive oil and gently press them into the lightly greased muffin pans; and bake them for 6-8 minutes, until they are crisp and golden; then cool them on wire racks.
- Lightly mash the goat's cheese in a bowl and fold through the salmon, avocado, juice and pepper to taste; and spoon into the bread cups just before serving.
Nutrition Facts : Calories 116.5, Fat 5.6, SaturatedFat 1.6, Cholesterol 2.9, Sodium 193.9, Carbohydrate 13.4, Fiber 1.2, Sugar 1.2, Protein 3.2
SMOKED SALMON AND CREAM CHEESE SOUP
This lightly-creamed soup is truly special. It works as comfort food for a casual soup & salad dinner or a starter course for an elegant dinner party. On our recent trip to the US, my SIL gave me the recipe. She said her mother had copied it from a cookbook & did not recall the source. I wish I knew who to acknowledge & thank for this classy taste sensation. I hope you try this & enjoy it as we did. (PLS READ NOTES shown as steps 7, 8 & 9 of prep)... *Edited To Add* This recipe was revised to include the addition of garlic & Old Bay Seasoning.
Provided by twissis
Categories Spinach
Time 1h
Yield 8 8-10 oz servings, 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.
- Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.
- Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.
- Stir in spinach & simmer 5 more minutes.
- Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.
- When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.
- NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.
- I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.
- Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.
Nutrition Facts : Calories 355.6, Fat 29.6, SaturatedFat 16.7, Cholesterol 92.3, Sodium 436.1, Carbohydrate 8.6, Fiber 1.1, Sugar 4, Protein 10.1
SMOKED SALMON PHYLLO PACKAGE
Make and share this Smoked Salmon Phyllo Package recipe from Food.com.
Provided by Melanie B.
Categories Brunch
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
- Brush the melted butter on each sheet of phyllo dough and layer gently.
- In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
- Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
- Brush the top of the dough with melted butter.
- Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
- Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
- Enjoy!
Nutrition Facts : Calories 622.5, Fat 50.8, SaturatedFat 30.5, Cholesterol 162.6, Sodium 1144.8, Carbohydrate 13.9, Fiber 0.9, Sugar 0.9, Protein 28.4
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