Smoked Salmon Herbs Cream Cheese Stacks Food

SMOKED SALMON AND HERB CREAM CHEESE BAGELS

Steps:

• Place the cream cheese, scallions, dill, parsley, milk, and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
• Slice each bagel into 3 rounds lengthwise to make 6 pieces. Spread cream cheese on top of 3 of the rounds and a slice of smoked salmon top of the cream cheese. Place the 3 remaining rounds on top of the smoked salmon and serve.

SMOKED SALMON, HERBS & CREAM CHEESE STACKS

Steps:

• Mix the mascarpone, cream cheese, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny.
• Season really well.
• Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon.
• Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
• Carefully cut each into 6 bite-sized squares with a serrated knife.
• Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.

CHEESE STACKS

Steps:

• Spread cheddar cheese slices with about 2 teaspoons tomato-basil spreadable cheese. Top with provolone cheese slices; spread with about 2 teaspoons garlic-herb spreadable cheese. Top with swiss cheese; spread with scant 2 teaspoons of dill dip. Top each stack with colby-jack cheese.
• Cover and chill at least 1 hour. Carefully cut each stack on cracker or place a toothpick in each piece, if desired.

BRIE SMOKED SALMON STACKERS

Steps:

• slice french baget in half inch slices an arrange of a cookie sheet.
• drizzle baguet with olive oil.
• scoop one dab of brie softened at room temperature onto each piece of bread.
• cut salmon into equal portions and place on top of brie.
• cook for 375 degrees for 8-10 minutes.
• brush the salmon lightly with the grey poupon mustard.
• sprinkle with pepper to taste.