BRIE SMOKED SALMON STACKERS
I put this recipe together myself and it has become a huge party hit. For those smoked salmon lovers out there be sure to try this quick and simple recipe that is garanteed to please your guest. I love brie so I recomend the 12oz package!
Provided by Therapy Chef
Categories < 30 Mins
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- slice french baget in half inch slices an arrange of a cookie sheet.
- drizzle baguet with olive oil.
- scoop one dab of brie softened at room temperature onto each piece of bread.
- cut salmon into equal portions and place on top of brie.
- cook for 375 degrees for 8-10 minutes.
- brush the salmon lightly with the grey poupon mustard.
- sprinkle with pepper to taste.
Nutrition Facts : Calories 165.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 20.6, Sodium 479, Carbohydrate 15.9, Fiber 1, Sugar 0.2, Protein 10.2
SMOKED SALMON PINWHEELS
In the old days, I would go out to the buffets and eat my weight in smoked salmon! I especially liked it served traditionally, with capers, cream cheese and onions. The only problem was that the capers and onions always fell off the fork when I tried to eat it all together. This recipe combines all my favorite ingredients in an easy-to-make and easy-to-serve party appetizer!
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
- On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
- Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
- Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.
CINNAMON ROLL MATZAH BREI
Cinnamon buns have never been kosher for Passover, until now! Top classic matzah brei pancakes of eggs and matzah with cinnamon, brown sugar and a generous swirl of cream cheese icing to create your new favorite Pesach sweet breakfast!
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 servings (4 small pancakes)
Number Of Ingredients 14
Steps:
- For the cinnamon roll spread: Use a fork to combine the butter, brown sugar, cinnamon and salt in a medium bowl until combined and uniform. Set aside.
- For the cream cheese icing: Use a hand mixer to beat the cream cheese and butter in a medium bowl until combined. Then add the powdered sugar and salt and carefully mix until combined and uniform. Spoon into a piping bag with a 1/4- or 3/8-inch nozzle or a ziptop storage bag and snip a small piece off the end, 1/4 to 3/8 inch wide. Set aside.
- For the matzah brei: In another medium bowl, whisk together the eggs, granulated sugar and salt until uniform.
- Break the matzah into bite-sized pieces and put into a separate bowl. Pour on the milk until covered and let sit for 30 to 60 seconds, just until softened; you don't want to make the matzah mushy. Drain through a sieve, add the matzah to the egg mixture and mix to combine.
- Heat a large nonstick pan over medium heat and add half the butter to melt.
- Spoon a quarter of the matzah mixture (about 1/3 cup) into the pan and form into a flat pancake. Repeat with another pancake if there is room in your pan. Have your cinnamon roll spread ready nearby. Fry the pancakes for 2 minutes, or until the bottoms are cooked but not browned. Flip and immediately spoon 1 tablespoon of the cinnamon roll spread onto the middle of each pancake. Spread around the pancake as it melts, leaving the edges exposed. Fry for 1 more minute, or until cooked through.
- Repeat with the rest of the matzah mixture and cinnamon roll spread to make another 2 pancakes, adding the remaining butter to the pan. Swirl a generous amount of cream cheese icing onto each pancake and serve immediately with more icing!
SMOKED SALMON-SPRING PEA FRITTATA
If you're looking to feed your noggin, whip up this frittata for breakfast. Jump-start your day with eggs to improve concentration and attention, while the omega-3 fatty acids in salmon boost brain development and function. Frittatas keep well overnight, so save leftovers and enjoy this delicious dish whenever you please.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.
Nutrition Facts : Calories 197 calorie, Fat 11.7 grams, SaturatedFat 3.2 grams, Cholesterol 315 milligrams, Sodium 699 milligrams, Carbohydrate 6.8 grams, Fiber 1.6 grams, Protein 16.1 grams, Sugar 3.8 grams
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