EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES
This quick dinner version of a favorite breakfast has all the flavors of an everything bagel with lox: fillets of salmon are coated in a bagel chip-crust, scallion mashed potatoes have a cream cheese boost and a side of tomatoes and onion completes the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
- Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
- Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
- Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
- Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.
POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE
Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve
Provided by Miriam Nice
Categories Buffet, Canapes, Starter
Time 2h30m
Yield Cuts into approx 30 pieces
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
- Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
- Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
- Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.
Nutrition Facts : Calories 132 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
SALMON-ROE-TOPPED BAKED POTATOES WITH CRèME FRAîCHE
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, "a briny, creamy analogue" to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.
Provided by Melissa Clark
Categories appetizer, side dish
Time 1h45m
Yield 4 large servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
- Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 777 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON & CREAM CHEESE POTATOES
Everyone enjoys these elegant-looking appetizers. You can assemble them several hours ahead and refrigerate until guests arrive.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon zest, capers, salt and pepper. , Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary. , Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 80mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BAKED SALMON AND CREAM CHEESE CROQUETTES
This recipe uses the ingredients that I like in a bagel and lox, except a potato takes the place of the bagel.
Provided by Late Night Gourmet
Categories Potato
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
- Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
- While the potatoes are cooking, sautee the onion until it turns a golden brown.
- Mash potatoes by hand or run through a ricer.
- Chop salmon into small pieces (about 1/4 inch chunks). Dice the capers.
- Blend the potatoes with the cream cheese while the potatoes are still warm, then blend in the remaining ingredients. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
- Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
- Bake for 10 minutes, then turn over and bake for another 10 minutes.
Nutrition Facts : Calories 109.5, Fat 2.9, SaturatedFat 0.9, Cholesterol 17.1, Sodium 531.6, Carbohydrate 16.5, Fiber 1.9, Sugar 1.3, Protein 4.5
MOM'S SALMON AND POTATO BAKE
During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.
Provided by Andytofu
Categories Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
- Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g
SMOKED SALMON AND CREAM CHEESE BITES
Wonderful smoked salmon appetizers to serve at parties. I always bring these canapes and everyone raves about them. They are simple to make and very enjoyable. Perfect with wine.
Provided by jennifer ezzo
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Cover each bagel chip with cream cheese. Drape small slices of salmon on top of each. Place capers on top and cover with green onions.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 15.6 g, Cholesterol 10.7 mg, Fat 6.9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 381.7 mg, Sugar 1.4 g
SALMON CREAM CHEESE PUFFS
This recipe came about because I had leftover salmon. My family is really bad about eating leftover fish so I wanted a way to kind of hide it. I had just bought tons of cream cheese and i had green onions and parsley from the garden. Time stated does not include puff pastry thaw time.
Provided by mommaj
Categories < 60 Mins
Time 35m
Yield 6 puffs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw puff pastry sheet. Cut into 6 squares.
- Preheat oven to 425 degrees F.
- Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
- Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
- Bring corners of puff pastry together and pinch closed.
- Combine egg & water for an egg wash and brush on top of puff pastry.
- Cook in 425 oven for 20 minutes.
Nutrition Facts : Calories 440.5, Fat 33.5, SaturatedFat 14.4, Cholesterol 101.4, Sodium 257.5, Carbohydrate 20.4, Fiber 0.7, Sugar 0.6, Protein 14.6
SMOKED SALMON NEW POTATOES
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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