SMOKED SALMON RED ONION CAPER MELTS
[tabby title="Smoked salmon red onion caper melts"] A perfect no-cook, well... almost, snack. These smoked salmon red onion caper melts are big on flavour, and they only take 5 minutes to make and a max of 5 minutes under the grill! Perfect for a lazy night in, or lunch, or anytime really. Did you know: The caper bush, Capparis spinosa, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds, often used as a seasoning, and the fruit, both of which are usually consumed pickled. Source: Wiki [post-views] [tabbyending] If you like salmon, be sure to check out our salmon recipes page for more inspiration!
Provided by safcol
Categories Sandwiches & Wraps
Time 10m
Yield 1
Number Of Ingredients 0
Steps:
- Preheat an overhead grill to medium-hot.
- On the toast, layer up tomato, drained Safcol smoked salmon and the cheese and onion rings.
- Grill until the cheese is melted. Scatter each slice with capers and a grind of black pepper. Eat while hot.
Nutrition Facts : Calories Array, ServingSize 1
CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE
Steps:
- For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
- For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
- For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
- Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
- Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.
SMOKED SALMON OMELET WITH RED ONIONS AND CAPERS
I love smoked salmon, cream cheese, red onions and capers on a bagel. This uses the same ingredients in an omelet.
Provided by lazyme
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs, salt and pepper in a large bowl to blend.
- Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat.
- Ladle 3/4 cup of the egg mixture into the skillet.
- Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top.
- Place 1/4 of the salmon on half of the omelet.
- Sprinkle with 1 tablespoon onion and 1 teaspoon capers.
- Top with 2 tablespoons cream cheese.
- Fold omelet in half and slid out onto plate.
- Repeat with ingredients to make 3 more omelets.
Nutrition Facts : Calories 388.7, Fat 28.1, SaturatedFat 11.9, Cholesterol 605.3, Sodium 1342.8, Carbohydrate 3.5, Fiber 0.3, Sugar 1.9, Protein 29
SMOKED SALMON WITH FRESH DILL AND CAPERS
Steps:
- Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
- Strain before using.
SMOKED SALMON OMELETS WITH CAPERS AND RED ONION
I think I found this recipe in Bon Appetit a few yrs. ago when I was looking for something elegant for a brunch. Could certainly be served for breakfast. Whatever, they are very good and not too difficult. Hope someone enjoys them.
Provided by waynejohn1234
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs, salt and pepper in a large bowl to blend.
- Melt 2 tsps. butter in an 8 inch nonstick skillet over a medium heat.
- Ladle 3/4 cup egg mixture into skillet.
- Cook until eggs are softly set, stirring often and lifting edges to allow uncooked portion to run under.
- Place 1/4 of salmon on half of omelet.
- Sprinkle with 1 tbls. onion and 1 teaspoons capers.
- Top with 2 tbls. cream cheese.
- Fold omelet in half and slide out onto plate.
- Repeat with remaining butter, egg mixture, salmon, onion, capers and cream cheese to make 3 more omelets.
Nutrition Facts : Calories 415.8, Fat 31.5, SaturatedFat 14.3, Cholesterol 687, Sodium 1342.5, Carbohydrate 3, Fiber 0.3, Sugar 1.6, Protein 28.9
SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE
Categories Dairy Fish No-Cook Cocktail Party Quick & Easy Buffet Salmon Sour Cream Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
- Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.
SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH
Categories Sandwich Cheese Fish Onion Appetizer Brunch No-Cook Quick & Easy Buffet Salmon Shower Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 Appetizer Servings
Number Of Ingredients 10
Steps:
- Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
- Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.
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