SMOKED SALMON CHEESE SPREAD
Pretzels, chips and veggies all taste awesome with this creamy blend of salmon, cheese and herbs. Thanks to a food processor, it's always ready in a hurry. -Jill Campbell, Huntsville, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.
Nutrition Facts : Calories 96 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SMOKED SALMON CHEESE CUPS
Spoon flavorful salmon spread into mini phyllo shells for fast-to-fix finger food. Made in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 15
Number Of Ingredients 10
Steps:
- Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
- To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 0 g, TransFat 0 g
SMOKED SALMON FILO CUPS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 45 filo cups
Number Of Ingredients 9
Steps:
- Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
- In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
- Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.
GOAT'S CHEESE, AVOCADO & SMOKED SALMON CUPS
Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 18m
Yield 24 Goat's Cheese, Avocado & Smoked Salmon Cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
- Roll out the bread slices to flatten them slightly and, using a biscuit cutter, cut 1 x 7 cm circles from each slice. Brush the bread rounds with olive oil and gently press them into the lightly greased muffin pans; and bake them for 6-8 minutes, until they are crisp and golden; then cool them on wire racks.
- Lightly mash the goat's cheese in a bowl and fold through the salmon, avocado, juice and pepper to taste; and spoon into the bread cups just before serving.
Nutrition Facts : Calories 116.5, Fat 5.6, SaturatedFat 1.6, Cholesterol 2.9, Sodium 193.9, Carbohydrate 13.4, Fiber 1.2, Sugar 1.2, Protein 3.2
SMOKED SALMON CHEESECAKE
"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.
Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
SMOKED SALMON PHYLLO PACKAGE
Make and share this Smoked Salmon Phyllo Package recipe from Food.com.
Provided by Melanie B.
Categories Brunch
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
- Brush the melted butter on each sheet of phyllo dough and layer gently.
- In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
- Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
- Brush the top of the dough with melted butter.
- Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
- Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
- Enjoy!
Nutrition Facts : Calories 622.5, Fat 50.8, SaturatedFat 30.5, Cholesterol 162.6, Sodium 1144.8, Carbohydrate 13.9, Fiber 0.9, Sugar 0.9, Protein 28.4
SMOKED SALMON MAC AND CHEESE
This is a simple mac and cheese that includes smoked salmon.
Provided by thedailygourmet
Categories Everyday Cooking Special Collection Recipes New
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
- Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
- Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
- Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 50.5 g, Cholesterol 68.4 mg, Fat 21.4 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 12.3 g, Sodium 609.7 mg, Sugar 2.4 g
CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
- Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
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