Appetizer Creamed Salmon On Toast Recipe 5

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Steps:

• Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

Steps:

• Over medium heat, melt the butter in a large saucepan.
• Add in flour and stir until smooth; add in onions.
• Stir in milk gradually.
• Bring mixture to a boil while stirring constantly.
• Cook and continue stirring for 2 minutes or until thickened.
• Lower heat.
• Add in salmon and salt and pepper; stir to combine.
• Cook about 10-12 more minutes or until well heated.
• Serve over toast.

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.

Steps:

• 1 Thaw frozen peas in a collendar.
• 2 Melt the margarine in a saucepan.
• 3 Add the flour and blend.
• 4 Add the milk, stirring constantly to prevent clumping and stir until creamy.
• 5 Add the salmon, peas, salt and pepper and warm through.
• 6 As the salmon is warming, toast the bread.
• 7 After toasted, spoon salmon mixture over the toast.

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk, stirring constantly, until a smooth thick gravy is formed. Flake salmon into a bowl, breaking apart any large pieces. Stir salmon into the sauce carefully with a wooden spoon. Cook until heated through. Adjust seasoning with salt and pepper. Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Steps:

• Preheat broiler. In a small bowl, beat the first 8 ingredients. Place bread slices on baking sheets. Broil 4-5 in. from heat 1-2 minutes on each side or until lightly toasted. Spread with cream cheese mixture; top with lox. Serve with toppings as desired.

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add leeks; sauté until tender but not brown, about 10 minutes. Add 1/2 cup cream to skillet; cook over very low heat until almost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat and cool.
• Preheat broiler. Butter medium broilerproof dish. Stir salmon into leek mixture. Transfer mixture to prepared dish. Pour 2 tablespoons cream over leek mixture. Broil until top is golden brown, watching closely to avoid burning, about 2 minutes. Sprinkle with chives.