SMOKED SALMON DIP IN PUMPERNICKEL
I got this recipe from my brother, who is a fabulous cook, and it has become a staple at Christmastime. The smoky salmon blends wonderfully with the cream cheese. Adjust the amount of hot sauce to suit your taste.-Kathy Smuz, Clearwater, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a food processor, combine the salmon, cream cheese, milk, onions, lemon juice, Worcestershire sauce and pepper sauce; cover and process until smooth. Stir in capers., Fill bread shell with salmon dip. Serve with vegetables and reserved bread cubes.
Nutrition Facts :
SMOKED SALMON TEA SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
- Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
PUMPERNICKEL TOPPED WITH SMOKED SALMON
Pumpernickel topped with cream cheese, smoked salmon, red onion, capers and dill. This is the best hors d'oeuvre and it's so easy to make. Your guest will love it.
Provided by mslevis
Categories Cheese
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread cream cheese on pumpernickel.
- Add one slice of smoked salmon on top of cream cheese.
- Thinly cut red onion and place on top of salmon.
- Add 2-3 capers on top of salmon.
- Cut fresh dill and sprinkle over salmon.
- Serve cold.
Nutrition Facts : Calories 295, Fat 24.2, SaturatedFat 14.2, Cholesterol 80.2, Sodium 1119.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.4, Protein 14.8
SMOKED SALMON WITH MUSTARD-DILL SAUCE
Categories Fish Herb Mustard No-Cook Quick & Easy Lunch Buffet Vinegar Salmon Honey Party Dill Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in medium bowl to blend. Stir in dill. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Serve salmon with sauce.
SALMON AND CUCUMBER PUMPERNICKEL SQUARES
Categories Milk/Cream Vegetable Bake Poach Cocktail Party Salmon Dill Gourmet
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Make pumpernickel crust:
- Preheat oven to 350°F.
- Finely grind bread in a food processor, then pulse with butter and salt until combined. Press crumbs onto bottom of a 9-inch square metal baking pan and bake in middle of oven until top is crisp, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling:
- Bring a 4-quart heavy saucepan three-fourths full of salted water to a simmer, then poach fresh salmon until just cooked through, about 10 minutes. Transfer with a slotted spoon to a plate to cool. Scrape off and discard all brown flesh and finely chop remaining poached salmon, transferring to a large bowl.
- Remove any brown flesh from smoked salmon. Finely chop smoked salmon and stir into poached salmon along with butter, shallot, and lemon juice.
- Beat cream in another bowl with an electric mixer until it holds soft peaks, then fold into salmon. Spoon salmon filling over pumpernickel crust, smoothing top.
- Toss cucumber with dill, then scatter evenly over salmon filling, pressing slightly to help adhere. Chill, covered with plastic wrap, until firm, at least 8 hours.
- Cut into 36 squares and serve cold or at room temperature.
FESTIVE FINGER FOOD WITH SMOKED SALMON AND OLIVES
These easy-to-make canapes are the perfect finger food for a cocktail party, New Year's, or during the Christmas festivities. They look very elegant and are simply delicious.
Provided by Currant
Categories Appetizers and Snacks Vegetable Olives
Time 20m
Yield 20
Number Of Ingredients 8
Steps:
- Cut smoked salmon into squares the size of the pumpernickel bread. Mash avocado and lemon juice together with a fork in a small bowl. Spread a thin layer of mashed avocado on each pumpernickel piece, cover with a piece of smoked salmon, and sprinkle with dill. Secure cucumber slices onto bread squares with toothpicks and stick half an olive on top.
Nutrition Facts : Calories 51.1 calories, Carbohydrate 5.3 g, Cholesterol 2 mg, Fat 2.4 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 143.1 mg, Sugar 0.3 g
SMOKED SALMON FINGERS
I saw an episode of The Barefoot Contessa the other day and had to try this appetizer. She made hers as sandwiches, but I thought it was kind of neat to display the Salmon since it's so expensive. I scaled down the serving size as well. The recipe came from her Book Party show. I wasn't able to get the entire ingredient list as the site didn't have it posted. I believe it's close however.
Provided by Lori Mama
Categories < 15 Mins
Time 15m
Yield 60 pieces
Number Of Ingredients 8
Steps:
- Place the cream cheese in a food processor along with the first 5 ingredients and mix well.
- Spread this mixture on each of the bread squares.
- You should have enough for 10 pieces of bread.
- Place sliced smoked salmon on top to cover the surface.
- Cut the slices into finger sizes of your choice.
- Sprinkle a bit of s&p on the fish if desired.
- Chill before eating.
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- Stir the cream cheese until well combined. Then with a small serving ring or pastry cutter make little canapes with a diameter of a little over an inch (about 3 cm).
- Place the smoked salmon slices on a clean chopping board and slice them into long even strips. Then roll the slices up one by one making little rose like rolls.
- Place the pumpernickel canapés on a serving plate and top each of them with some of the dill cream cheese. Then place a roll of the smoked salmon on top of it and sprinkle with the black sesame seeds, some freshly ground black pepper and some extra fresh dill. Serve the salmon canapés when they are at room temperature, not chilled or the smoked salmon and dill will loose much of their flavor.
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- Throw bread slices in a toaster (optional). Meanwhile slice the lemon. Cut off the zest which is usually bitter. Now cut each slice into tiny triangles – follow the white membranes. You will need about 2-3 lemon slices for this.
- Cut the salmon into strips and arrange on each piece of bread. Top with a tiny lemon triangle and garnish with fresh parsley.
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- Toast each slice of pumpernickel bread just to give it a little texture and, using a two-inch cookie cutter, cut three rounds out of each slice and set aside.
- Pour 1 tablespoon of olive oil into a large frying pan set over medium heat and allow it to come up to temperature. Using a small pairing knife to assist, crack seven or eight quail eggs into the pan and fry for one to two minutes or until done to your liking. Season the eggs with a pinch of salt and set these eggs aside on a plate. Pour the remaining oil into the frying pan and continue to fry the remaining eggs, seasoning and setting aside until you are ready to assemble your hors d’oeuvres.
- In a small bowl, beat together the cream cheese, mayonnaise, horseradish, chopped chives, and tarragon. Season with a bit of salt and pepper.
- To assemble your hors d’oeuvres, spread a little dollop of the cream cheese mixture onto each pumpernickel round then top with a little bundle of smoked salmon. If you really want to fancy these guys up, use the same cookie cutter you used for the bread to neaten up the edges of the fried quail eggs by cutting them into circles with the yolk in the centre. Drape an egg over the top of each hors d’oeuvre, season with a little pepper, and garnish with some chives and tarragon.
SMOKED SALMON AND CREAM CHEESE PARTY BITES - A FLAVOR JOURNAL.
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4/5 (3)Total Time 5 minsCategory AppetizerCalories 32 per serving
- In a medium sized bowl, combine the finely chopped salmon and cream cheese. Using a fork, mash the salmon and cream cheese together until fully combined.
- Sprinkle the garlic powder directly and 2 tsp. of chopped chives onto the cream cheese and salmon, and continue to mash with a fork. Add salt and pepper to taste.
- Spoon the entire smoked salmon cream cheese mix into a small plastic bag; scoop it directly into one of the bottom corners. Using scissors, snip a small piece of the corner off of the bag.
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