SMOKED SALMON SPREAD
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
- If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SMOKED SALMON SPREAD
Provided by Geoffrey Zakarian
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
- Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
- Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.
ALASKAN SMOKED SALMON DIP
Want to eat like an Alaskan? Then make this creamy hot-smoked salmon dip (from fish that's been cured and wood smoked) for your next gathering.
Provided by Food Network Kitchen
Time 10m
Yield about 2 cups
Number Of Ingredients 9
Steps:
- Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.
SMOKED SALMON DIP
Provided by Ina Garten
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
SMOKED SALMON, FROMAGE BLANC AND CAPER SPREAD
One selling point of smoked salmon is that you don't need to do much to it to get it on the table - but take it a step further and break out of the canape cliché. Here, you'll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It's a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)
Provided by Amanda Hesser
Categories dips and spreads, appetizer
Time 10m
Yield 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- In a food processor, purée the salmon to a paste. Add the egg and pulse. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers. Pulse a few times until light, fluffy and well blended. Scrape into a serving bowl, fold in 1 1/2 tablespoons of the chives and chill. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED SALMON SPREAD
Typically we serve this spread with breadsticks or crackers. But for a delicious change, put a spoonful onto some thick grilled slices of sourdough bread, then top it with a squirt of lemon and a few grinds of pepper. The creamy, pale pink spread, melting into the crevices of the crunchy toast is irresistible.
Provided by MarieRynr
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
- Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
- Garnish with the dill and serve chilled or at room temperature with crackers.
SMOKED SALMON SPREAD LIGHTENED UP
I found this recipe while web surfing and found it to be healthier than most. This is great in a whole grain tortilla or on top of crisp bread.
Provided by PaulaG
Categories Spreads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, combine the yogurt and Laughing Cow Cheese until smooth. Stir in the remaining regredients.
- Place in a container with tight fitting lid and refrigerate for at least 1 hour. Stir before serving and garnish with additional freshly snipped chives as desired.
Nutrition Facts : Calories 53.3, Fat 3.1, SaturatedFat 1.6, Cholesterol 11.8, Sodium 396.7, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 4.7
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5/5 (17)Category EasyCuisine $7-$9Total Time 5 mins
- In the bowl of a food processor, combine 8 oz softened cream cheese, 1/2 cup sour cream, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/2 tsp Tabasco sauce. Pulse until well blended.
- Add 4 oz chopped salmon and 1 Tbsp chives and pulse a few times just to combine. Add more salt or pepper if desired and refrigerate until ready to serve.
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5/5 (3)Total Time 10 minsCategory Appetizer, SnackCalories 75 per serving
- Whip Cream Cheese: Add the cream cheese to the bowl of a food processor. Process, until the cream cheese is completely softened and airy, about 5 seconds. Add the yogurt, mayonnaise, Dijon, paprika and lemon juice. Process until smooth and combined, stopping to scrape down the sides of the bowl as necessary. (Note: If you don’t have a food processor you can use a stand mixer fitted with paddle attachment or a hand-held blender on LOW)
- Add the smoked salmon, dill and lemon zest. Pulse, scraping the sides of the bowl as necessary, until the mixture is JUST combined, about 10-14 pulses.
- Add wild salmon + chives: Add the steamed (or leftover or canned) salmon pieces and the chives to the food processor. Pulse until just mixed, but don’t over-process – you want generous chunks of steamed salmon mixed in the creamy dip!
- Chill (recommended for best taste): Transfer the dip to a bowl and cover with plastic wrap. Chill for at least 1 hour. (Note: Dip will get thicker as it sits in the refrigerator.)
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Estimated Reading Time 7 mins
- In the bowl of a food processor, combine the smoked salmon, cream cheese and yogurt. Pulse until almost smooth.
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