SMOKED SALMON RILLETTES WITH RYE TOASTS
Steps:
- Preheat the oven to 400 degrees F.
- Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor.
- Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars.
- Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes.
- Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
- Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.
SMOKED SALMON TOASTS
Provided by Bobby Flay
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.
SMOKED SALMON WITH CREAMY CUCUMBERS
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
- Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.
ROASTED SALMON RYE TOASTS
Serve these healthy salmon canapés at a dinner party. They come with a choice of delicious toppings - either pickled cucumber or apple with chilli salsa
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 25m
Yield Makes 32
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.
- To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.
- To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.
- Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.
Nutrition Facts : Calories 23 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
RYE TOASTS WITH SMOKED SALMON, CUCUMBER, AND RED ONION
Our rye toasts with low-fat cream cheese and smoked salmon will cure a craving for bagels and lox -- with fewer calories.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.
- Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.
Nutrition Facts : Calories 278 g, Cholesterol 18 g, Fat 8 g, Fiber 5 g, Protein 13 g, Sodium 876 g
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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