Smoked Salmon Chive And Tomato Pita Crisps Recipes

Steps:

• Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Pour enough olive oil into large skillet to cover bottom. Heat oil over medium high heat. Add pita triangles and cook until light brown, about 2 minutes per side. Transfer to paper towels and drain.
• Place bowl of salmon tarama in center of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.

Steps:

• Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper. Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place. Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble.
• Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives

Steps:

• 1. Divide each salmon slice in two, roll them to an appropriate size, and place them on the chips.
• 2. Put the crème fraiche in a plastic bag and cut a little hole in one corner to make the bag work as a piping bag. Pipe about 1/2 tsp onto each salmon chip.
• 3. Decorate with chive, thyme, or dill.
• Simplify:
• Make it easy on yourself by placing all the ingredients on a tray and letting your guests compose their own hors d'oeuvres.
• For a challenge:
• Spice it up by using different types of chips such as sweet potato, delta blue potato, or daikon radish. Works well with caviar instead of salmon, too. You can also make your own chips in the oven with thin slices of potatoes.

Steps:

• Stir crème fraìche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon rounded 1/2 teaspoon lemon crème fraìche atop salmon on each chip and sprinkle with chives.

Steps:

• Preheat oven to 350°F.
• Split the pitas and open completely (you will have 4 sections).
• Combine first 4 ingredients; stir well.
• Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture.
• Cut each pita half into 8 wedges, and place on a baking sheet.
• Bake for 8 minutes or until crisp; let cool.
• Store in an airtight container.

Steps:

• Mix first 5 ingredients until blended.
• Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
• Top with cream cheese mixture.

Steps:

• Lay potato chips on a large platter or baking sheet.
• Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon.
• Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill.

Steps:

• Heat oven to broil.
• In a small bowl, mix pine nuts, tomatoes, cheese, salmon and olive oil.
• Add pepper to taste.
• Toast bread in the oven.
• Take out of the oven and rub each one with the garlic.
• Put some bruschetta mix on each slice of bread.
• Add basil.
• Serve.

Steps:

• Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
• Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.

Steps:

• Bake the pita rounds in a 375 degree oven sprayed with a bit of non-stick cooking spray and bake until crisp. About 6-8 minutes. Season with some salt and pepper.
• MIx together the lemon zest, cream cheese, and horseradish. Spread on the pita rounds.
• Top with onion, tomatoes, salmon, and chives. Add an additional sprinkle of salt and pepper to your taste.
• Serve and enjoy!