Smoked Salmon Chive And Tomato Pita Crisps Food

BAKED PITA BITES WITH CREAM CHEESE, CUCUMBERS, AND SMOKED SALMON

Steps:

• Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper.
• Place pita on a flat work surface. Using a sharp knife, cut each pita into 6 equal wedges - first cut each pita in half, then cut each half into 3 equal wedges. Place onto lined baking sheet.
• Drizzle olive oil over pita wedges, then season with kosher salt. Bake for 6-8 minutes, until lightly browned and crisp. Set aside and let cool.
• In a small bowl, combine cream cheese and dill, then stir until well mixed. Place 1 tablespoon cream cheese mixture on top of each cooled pita wedge. Use a small spatula to carefully spread, then top with 1 or 2 slices of cucumber, and a small piece of smoked salmon. Serve immediately.

SMOKED SALMON TIDBITS

Steps:

• Chop/grind salmon fine; mash cheese and add to fish with sour cream/French dressing.
• Add 1- 2 drops Tabasco/Worcestershire sauce.
• Add seasonings.
• Form small patties 1" diameter.
• Sprinkle with finely chopped dill.

SMOKED SALMON TARAMA WITH PITA CHIPS

Steps:

• Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Pour enough olive oil into large skillet to cover bottom. Heat oil over medium high heat. Add pita triangles and cook until light brown, about 2 minutes per side. Transfer to paper towels and drain.
• Place bowl of salmon tarama in center of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.

SMOKED SALMON, CHIVE AND TOMATO PITA CRISPS

Steps:

• Bake the pita rounds in a 375 degree oven sprayed with a bit of non-stick cooking spray and bake until crisp. About 6-8 minutes. Season with some salt and pepper.
• MIx together the lemon zest, cream cheese, and horseradish. Spread on the pita rounds.
• Top with onion, tomatoes, salmon, and chives. Add an additional sprinkle of salt and pepper to your taste.
• Serve and enjoy!

CHILI AND GARLIC PITA CRISPS

Steps:

• Preheat the oven to 400 degrees F.
• Mix the pita wedges in a bowl with the olive oil, garlic and red pepper flakes.
• Place on a baking tray in a single layer and sprinkle with the sea salt.
• Bake for 7 to 8 minutes or until golden brown.

SMOKED SALMON CHIPS

Steps:

• Mix first 5 ingredients until blended.
• Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
• Top with cream cheese mixture.

CHEESY PITA CRISPS

Steps:

• Seperate each pita into 2 rounds, making 4 rounds of bread.
• Cut each round into 4 triangles - you will have 16 triangles total.
• Place each triangle inside up on a lightly greased or sprayed baking sheet.
• Combine remaining ingredients except for mozzarella and spread over triangles.
• Sprinkle with mozzarella.
• Bake at 400 degrees for 12 - 15 minutes or until golden brown.
• Watch carefully so they do not burn.

GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS

Steps:

• Preheat grill to 400°F.
• Coat a fish basket with non-stick spray.
• Sauce: Place ingredients in a bowl and stir to combine.
• Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
• Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
• Squeeze a bit of lemon juice on each fillet.
• Garnish: Thin slice cucumber.
• To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.

EDAMAME HUMMUS WITH PITA CRISPS

Steps:

• Preheat oven to 350°F.
• Arrange pita halves in a single layer on oven rack.
• Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
• Break each pita in half into about 6 chips each.
• Prepare edamame according to package directions, omitting salt.
• Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
• Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
• Spoon the hummus into a serving bowl.
• Drizzle with remaining 1 tsp oil, and sprinkle with paprika.
• Serve with pita crisps.

SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES

Steps:

• THE DRESSING: Place the wholegrain mustard in a bowl, using a whisk, slowly add the olive oil, then add a squeeze of lemon and set aside.
• THE PANCAKE MIXTURE: Mix together the eggs, flour, milk and chopped chives until smooth and season with salt and freshly ground black pepper to taste. Heat a medium-sized non-stick pan over a high heat and using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 minute, then flip, cook for 30 seconds more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
• TO SERVE: Arrange handfuls of salad leaves in piles on the side of each of six plates. Fold the pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
• Kevin Dundon's Notes for preparing this dish in advance: Make the pancakes the day before, stack them with a layer of greaseproof paper between each one and refrigerate.
• My Notes: When I make this dish, I am not going to try to track down smoked wild Irish salmon, delicious though it may be. I shall be making it with the best local smoked salmon available.

SMOKED SALMON TARAMA WITH PITA CHIPS

Steps:

• Combine bread and milk in medium bowl.
• Let soak 5 minutes, tossing to moisten.
• Squeeze bread to release milk; reserve milk.
• Place bread in processor.
• Add smoked salmon, shallots, white vinegar, & garlic cloves, blend until smooth.
• With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl.
• Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency.
• Season with salt and pepper.
• *DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Pour enough olive oil into large skillet to cover bottom. Heat oil over medium-high heat.
• Add pita triangles and cook until light brown, about 2 minutes per side.
• Transfer to paper towels and drain.
• Place bowl of salmon tarama in center of platter.
• Garnish with salmon caviar and dill.
• Surround with pita chips and serve.
• **Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.

SMOKED TROUT PâTé & PITTA CRISPS

Steps:

• Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
• Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.

ITALIAN PITA CRISPS

Steps:

• Preheat oven to 350°F.
• Split the pitas and open completely (you will have 4 sections).
• Combine first 4 ingredients; stir well.
• Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture.
• Cut each pita half into 8 wedges, and place on a baking sheet.
• Bake for 8 minutes or until crisp; let cool.
• Store in an airtight container.

SMOKED SALMON BRUSCHETTA

Steps:

• Heat oven to broil.
• In a small bowl, mix pine nuts, tomatoes, cheese, salmon and olive oil.
• Add pepper to taste.
• Toast bread in the oven.
• Take out of the oven and rub each one with the garlic.
• Put some bruschetta mix on each slice of bread.
• Add basil.
• Serve.