Smoky Salmon Chive Spread Food

SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER

Steps:

• Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
• Preheat the oven to 375 degrees F.
• Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

CREAM CHEESE, SMOKED SALMON AND CHIVE LATKE BITES

Steps:

• Cook the latkes according to package instructions.
• Place a piece of salmon on each latke. Spread a dollop of cream cheese on top. Sprinkle with chives. Serve immediately.

SMOKED SALMON & CHIVE SCONES

Steps:

• Heat oven to 375°F.
• Combine first 4 ingredients in large bowl; set aside. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Reserve 1 Tbsp. egg for later use. Mix remaining egg with sour cream until blended. Add to flour mixture; stir with fork until mixture forms dough.
• Transfer dough to lightly floured surface; pat into 6-inch square. Cut into 9 (2-inch) squares, then cut each square diagonally in half.
• Place dough triangles, 2 inches apart, on baking sheet. Brush evenly with reserved egg.
• Bake 20 min. or until lightly browned. Meanwhile, mix butter and chives until blended.
• Brush butter mixture onto scones; bake additional 5 min. or until golden brown.

SMOKED SALMON CREAM CHEESE SPREAD

Steps:

• Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
• Refrigerate until ready to use.

CHIVE-SALMON SPREAD RECIPE

Steps:

• Mix ingredients just until blended.

SMOKED-SALMON CANAPES WITH CHIVE-MUSTARD BUTTER

Steps:

• Mix light butter substitute, Dijon mustard and 1 1/2 tablespoons chives in small bowl. Spread scant 1 teaspoon mixture over each bread slice. Divide smoked salmon among bread slices. Cut each bread slice into 4 equal triangles. Sprinkle salmon on bread with remaining 1 1/2 tablespoons chives and ground pepper.

CHIVE AND SALMON SPREAD

Steps:

• Place lime juice, horseradish, mustard and cream cheese in the bowl of food processor.
• Process until smooth.
• Add salmon and process until blended thoroughly.
• If your spread is too dense, add a tablespoon or two of milk. (This wasn't necessary when I made it.).
• Transfer to bowl and mix in chives.
• Season to taste with salt and pepper.