SALMON APPETIZERS
As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SALMON APPETIZER SANDWICHES
Make and share this Salmon Appetizer Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 55m
Yield 48 appetizers
Number Of Ingredients 10
Steps:
- Thaw fish, if frozen.
- Measure thickness of fish fillets.
- Add 1 1/2 cups water to a large skillet.
- Bring to boiling.
- Add fish fillets.
- Return to boiling; reduce heat.
- Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.
- With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.
- Allow salmon to cool for 15 minutes.
- Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.
- Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside.
- Remove any dark flesh from chilled salmon.
- Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
- Spread each slice of bread with some of the salmon salad.
- Top half of the slices with watercress.
- Add remaining slices of bread, spread-side down.
- Cut sandwiches in quarters to form squares, rectangles, and/or triangles.
- If desired, top each piece with an olive slice and a decorative pick.
Nutrition Facts : Calories 50.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.8, Sodium 102.6, Carbohydrate 6.6, Fiber 0.4, Sugar 0.7, Protein 3.5
OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
- Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
- Arrange the sandwiches on a platter and serve.
BETTER THAN SEX APPETIZER SANDWICHES
This recipe was given to by my friend, Kristin, who always has great party food. This is a variation of those baked ham and cheese appetizer sandwiches and these are always the first to go.
Provided by Lalaflutist
Categories Lunch/Snacks
Time 25m
Yield 24 sandwiches, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Do not separate the rolls, just slice them all at once with a long serrated knife. Place both packages of bottoms on a sheet pan. Cover the bottoms with the sliced ham and Swiss and put the tops back on. Cut around the individual sandwiches.
- Melt the butter and combine with the next four ingredients. Pour over the sandwiches. Bake for 15 minutes or until browned.
Nutrition Facts : Calories 230.5, Fat 16.9, SaturatedFat 9.4, Cholesterol 59.3, Sodium 655, Carbohydrate 8.1, Fiber 0.9, Sugar 5.1, Protein 11.8
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