Salmon Cream Cheese And Caviar On Pumpernickel Rounds Recipes

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SMOKED SALMON 7-LAYER DIP

This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.

Provided by Claire Saffitz

Categories     Bon Appétit     Appetizer     Dip     Salmon     Fish     Christmas     Hanukkah     Cream Cheese     Goat Cheese     Capers

Yield Serves 8

Number Of Ingredients 11



Smoked Salmon 7-Layer Dip image

Steps:

  • Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won't be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
  • Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
  • Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
  • Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.

4 ounces cream cheese
2 ounces fresh goat cheese
3 tablespoons prepared beet horseradish
2 teaspoons finely grated lemon zest
1 pound hot-smoked salmon, skin removed, flaked, divided
2 large radishes, trimmed, finely chopped
1/3 cup finely chopped red onion
1/2 cup drained capers, chopped
3 tablespoons finely chopped chives
2 Belgian endives, leaves separated
Bagel chips or pumpernickel bread (for serving)

SALMON DIP WITH CREAM CHEESE

This salmon dip is a delightful hors d'oeuvre that's excellent for any occasion. The combination of salmon, cream cheese and spices gives it terrific flavor. -Raymonde Hebert Bernier, Saint-Hyacinthe, Quebec

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10



Salmon Dip with Cream Cheese image

Steps:

  • In a bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers and vegetables.

Nutrition Facts : Calories 78 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 234mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

6 ounces cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
2 green onions, thinly sliced
Crackers and chopped vegetables

CAVIAR DIP

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 1 pint

Number Of Ingredients 9



Caviar Dip image

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
  • Serve with chips, toasts, or crackers.

8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe

PUMPERNICKEL TOPPED WITH SMOKED SALMON

Pumpernickel topped with cream cheese, smoked salmon, red onion, capers and dill. This is the best hors d'oeuvre and it's so easy to make. Your guest will love it.

Provided by mslevis

Categories     Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6



Pumpernickel Topped With Smoked Salmon image

Steps:

  • Spread cream cheese on pumpernickel.
  • Add one slice of smoked salmon on top of cream cheese.
  • Thinly cut red onion and place on top of salmon.
  • Add 2-3 capers on top of salmon.
  • Cut fresh dill and sprinkle over salmon.
  • Serve cold.

Nutrition Facts : Calories 295, Fat 24.2, SaturatedFat 14.2, Cholesterol 80.2, Sodium 1119.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.4, Protein 14.8

1 (200 g) package smoked salmon
1 loaf pumpernickel cocktail bread
1 (250 g) package cream cheese
1 red onion
1 (125 ml) jar capers
1/4 cup fresh dill weed

SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE FINGER SANWICHES

This is a fun take on my favorite kind of sushi: salmon and avocado with a healthy dose of wasabi. I keep it open-faced here so you can see how pretty the insides look and so as not to cover up the succulence of the ingredients with too much bread.

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 24 pieces

Number Of Ingredients 6



Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches image

Steps:

  • Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
  • Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
  • Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

3 tablespoons wasabi paste, or to taste
1/3 cup cream cheese, at room temperature
24 party pumpernickel bread slices
1 ripe Hass avocado
1/2 lemon
16 ounces smoked salmon, thinly sliced

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



Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

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.

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

SMOKED SALMON TEA SANDWICH

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 12 sandwiches

Number Of Ingredients 8



Smoked Salmon Tea Sandwich image

Steps:

  • Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
  • Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
  • Copyright 2009, Television Food Network, G.P., All Rights Reserved

8 ounces cream cheese, softened to room temperature
2 tablespoons heavy cream
1/4 cup chopped fresh dill
1/2 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 slices mini pumpernickel bread
6 slices ( about 4 ounces) smoked salmon, halved

CREAMY SALMON PASTA

Five ingredients is all you'll need for this fresh and light pasta dish of gravadlax and cream cheese

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 5



Creamy salmon pasta image

Steps:

  • Cook the pasta following pack instructions. Once it's cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.
  • Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.

Nutrition Facts : Calories 436 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.3 milligram of sodium

350g farfalle
200g tub light soft cheese
squeeze lemon juice
145g pack gravadlax , torn into pieces, or smoked salmon trimmings
bunch chives , snipped

SMOKED SALMON AND CREAM CHEESE ON CUCUMBER

Quick, easy, and healthy appetizer.... Make it quick and easy or use very simple creative peeling techniques, tweak the method of spicing, and use icing tips to create a great visual service!!! See notes throughout recipe for options. (Below instructions find the easiest version and the most visually pleasing version!) For a healthy alternative: use neufchatel cheese, lower-fat cream cheese, or a combination of cream cheese and fat-free sour cream. Salmon mixture can be made in advance and refrigerated until service.

Provided by GoldsmithLissa

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Smoked Salmon and Cream Cheese on Cucumber image

Steps:

  • Peel cucumber. (Nota Bene: For a visual effect, use different peeling techniques -- my favorite: use zester to peel the cucumber, cut at intervals around the cucumber, then slice. Save peelings to garnish the serving plate.).
  • Slice to taste. (Nota Bene: Your choice of slicing will affect the flavor greatly, in my opinion, so cut different sizes and sample for yourself! If you use thicker slices, take a small spoon out of the top in order to give a nice place to secure topping.).
  • Arrange cucumbers for service and salt/pepper lightly to taste.
  • Blend or fold salmon and cream cheese. (Nota Bene: reserve some bits of salmon for garnish atop each.).
  • Add chives, dill, salt and pepper to taste. (Nota Bene: For visual effect, I recommend blending salt only into mixture, adding pepper atop plain cucumber instead, then sprinkling dill and chives on top. Also try sprinkling dill, then adorning each with small torn pieces of smoked salmon and then adding chives atop.).
  • Dollop desired amount atop each cucumber slice. (Nota Bene: use icing bags with decorative tips to create lovely dollops.).
  • QUICK AND EASY:.
  • Peel and slice cucumber.
  • Arrange cucumbers for service and salt/pepper lightly to taste.
  • Blend or fold salmon and cream cheese.
  • Add chives, dill, salt and pepper to taste.
  • Dollop desired amount atop each cucumber slice. (.
  • DINNER PARTY:.
  • Cut tips off of cucumber and zest cucumber at regular intervals. Save peelings to garnish the serving plate.
  • Slice cucumbers just thick enough to allow you take a small spoon out of the top in order to give a nice place to secure topping.
  • Arrange cucumbers for service and salt/pepper lightly to taste.
  • Blend or fold salmon, cream cheese, and salt/white pepper to taste. (If you are not using additional salmon, reserve a small bit to use atop each.).
  • Top each cucumber with a dollop of mixture using decorative icing tips.
  • Sprinkle with dill to taste.
  • Top with remaining or additional smoked salmon. (Try cutting very thin slices of salmon and rolling into florets and then standing them upward atop each.).
  • Sprinkle with chives.

Nutrition Facts : Calories 380.2, Fat 30, SaturatedFat 17.4, Cholesterol 101.6, Sodium 855, Carbohydrate 7.5, Fiber 0.8, Sugar 2.7, Protein 21.3

3 large cucumbers
16 ounces smoked salmon
16 ounces cream cheese
dill, to taste
chives, to taste
salt, to taste
pepper, to taste
white pepper
additional smoked salmon

CREAMED SALMON ON TOAST

"When our children were small and we were busy outside, we'd come in to enjoy this quick meal," writes Elsie Bloom, Courtenay, British Columbia. "We still make it when we don't feel like fussing in the kitchen."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8



Creamed Salmon On Toast image

Steps:

  • In a saucepan, melt butter over medium heat. Stir in flour until smooth; add onions. Gradually stir in milk. Bring to a boil; cook and stir for until thickened, 2 minutes. Reduce heat. Stir in salmon, salt and pepper. Cook until heated through, 10-12 minutes. Serve over toast.

Nutrition Facts : Calories 296 calories, Fat 14g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 680mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons chopped green onions
2 cups milk
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1/2 teaspoon salt
1/8 teaspoon pepper
6 slices bread, toasted

SALMON, CREAM CHEESE AND CAVIAR ON PUMPERNICKEL ROUNDS

Categories     Bake     Cream Cheese     Salmon     Winter     Bon Appétit

Yield Makes about 50

Number Of Ingredients 11



Salmon, Cream Cheese and Caviar on Pumpernickel Rounds image

Steps:

  • Preheat oven to 350°F. Place large piece of foil on baking sheet; brush with oil. Place salmon fillet in center of foil; sprinkle with salt and pepper. Place 3 fennel fronds atop salmon. Enclose salmon in foil. Bake until salmon is just opaque in center, about 30 minutes. Unwrap salmon; cool completely.
  • Remove any bones from salmon. Place salmon in processor. Add smoked salmon, cream cheese and lemon juice. Blend to coarse puree using on/off turns. Transfer to bowl. Mix in 3 tablespoons chives. Season with salt and pepper.Using 1 1/2- to 1 3/4-inch-diameter cookie cutter or biscuit cutter, cut out rounds from pumpernickel bread. (Salmon spread and pumpernickel rounds can be made 1 day ahead. Cover and chill salmon spread. Store pumpernickel rounds in sealed plastic bag at room temperature.)
  • Spread 1 tablespoon salmon mixture atop each pumpernickel round. Top with 1/4 teaspoon salmon caviar. Garnish with additional fennel fronds or chives. Place on platter. Surround with lemon. (Can be made 4 hours ahead. Cover and chill.)

Olive oil
1 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick)
3 fresh fennel fronds (from 1 fennel bulb)
8 ounces smoked salmon, chopped
1 8-ounce package cream cheese, room temperature
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives or green onion tops
2 8-ounce packages sliced Westphalian-style or Danish-style pumpernickel bread (about 20 slices)
3 2-ounce jars red salmon caviar
Additional fresh fennel fronds or chopped fresh chives
Lemon wedges

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