SMOKED SALMON BLINI CANAPéS
Classic smoked salmon on blinis with soured cream is the perfect partner to a glass of cold champagne.
Provided by Smiths of Smithfield
Categories Starters & nibbles
Yield 20-24
Number Of Ingredients 7
Steps:
- Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.
- To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.
- Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.
- Add the finely chopped shallot and mix well.
- To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.
SMOKED SALMON TARTINES
Steps:
- Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
- Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
SMOKED SALMON PANINIS
I made up this recipe because I love smoked salmon and I needed something easy to make when I was expecting out of town company that would be arriving late
Provided by Gone Fishin
Categories Lunch/Snacks
Time 1h
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Make your mayonnaise spread with the mayo., capers, zest and lemon juice.
- In a stove top smoker, smoke your salmon with alderwood chips. Smoke for about 25-30 minutes or until fish is completely cooked.
- Now assemble your panini with the Salmon, tomato, onion, mayo and mozzarella and place in your panini press and cook for about 8 minutes.
Nutrition Facts : Calories 335.2, Fat 16.1, SaturatedFat 4.3, Cholesterol 98.7, Sodium 616.2, Carbohydrate 11.6, Fiber 1.5, Sugar 4.3, Protein 35.5
SMOKED SALMON AND CAVIAR PANINI
Provided by Food Network
Time 15m
Yield 16 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
- Gently fold the caviar and chives into the creme fraiche.
- On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
- Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.
SMOKED SALMON AND GRUYERE PANINI
A very simple recipe with gourmet taste! From Food and Wine Magazine. The flavors of the smoked salmon, Gruyere cheese and Dijon mustard complement eachother very nicely. I enjoy the hint of lemon, too. This makes a simple lunch special.
Provided by LifeIsGood
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up a panini press.
- Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere. Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!
Nutrition Facts : Calories 440.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 13.1, Sodium 1102.2, Carbohydrate 73.6, Fiber 3.5, Sugar 3.6, Protein 25.6
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