Classic Smoked Salmon Appetizer Recipes

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SMOKED SALMON DIP

Provided by Ina Garten

Time 10m

Yield 1 1/2 pints

Number Of Ingredients 8



Smoked Salmon Dip image

Steps:

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

SMOKED SALMON RILLETTES

We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.

Provided by Katherine Sacks

Categories     Christmas Eve     Christmas     Appetizer     Salmon     Hors D'Oeuvre     Wedding

Yield 8 servings

Number Of Ingredients 10



Smoked Salmon Rillettes image

Steps:

  • Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
  • Spread rillettes onto crackers, then top with chives and sea salt.
  • Do ahead
  • Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.

1/3 cup finely chopped shallots (about 2 small)
1 cup crème fraîche
1/2 cup (1 stick) unsalted butter, melted
8 ounces smoked salmon
2 teaspoons finely grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup finely chopped chives, plus more for garnish
Rye crackers and flaky sea salt (for serving)

CLASSIC SMOKED SALMON STARTER

Make a statement with our Classic Smoked Salmon Starter. This Classic Smoked Salmon Starter is made with Neufchatel cheese and a sprig of dill.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 5m

Yield 8 servings

Number Of Ingredients 4



Classic Smoked Salmon Starter image

Steps:

  • Spread crackers with Neufchatel; top with salmon and dill.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

32 woven rye crackers
32 tsp. PHILADELPHIA Neufchatel Cheese, softened
2 oz. smoked salmon, cut into 32 pieces
32 sprigs fresh dill

CLASSIC SMOKED SALMON APPETIZER

Make and share this Classic Smoked Salmon Appetizer recipe from Food.com.

Provided by Donna Matthews

Categories     No Cook

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11



Classic Smoked Salmon Appetizer image

Steps:

  • Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
  • Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
  • Garnish with red onion, capers, lemon slices and dill.

Nutrition Facts : Calories 225.1, Fat 15.6, SaturatedFat 8.9, Cholesterol 51.5, Sodium 649.9, Carbohydrate 9.6, Fiber 1.1, Sugar 1.2, Protein 11.8

8 ounces thinly sliced smoked salmon
12 slices rye cocktail bread
1/2 cup red onion, thinly sliced
3 tablespoons capers
lemon slice
fresh dill sprig
8 ounces cream cheese, softened
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon dill weed
4 -5 drops bottled hot pepper sauce

SAVORY SMOKED SALMON APPETIZER

This one is requested again and again! You can use any of the good Italian hard cheeses, or a mixture of Parmesan, Asiago, Romano, etc.

Provided by Leopard Apron

Categories     Spreads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10



Savory Smoked Salmon Appetizer image

Steps:

  • Heat oil in saute pan, then add butter to melt. Saute onions and mushrooms until nearly all liquid has evaporated. Away from heat, add port. Return to medium high heat and continue sauteing until liquid has nearly evaported. Set aside.
  • In large bowl, break up smoked salmon into small uniform pieces. Mix together sour cream & cream cheese until smooth, then add to salmon. Add remaining ingredients along with onion-mushroom mixture, blend well.
  • Spread mixture into lightly oiled baking dish (I use a 10" round ceramic bake & serve) and bake at 375 degrees for approximately 25-30 minutes, until bubbly and light golden in color.
  • I serve this warm or at room temperature with thin baguette slices which have been spread lightly with garlic-infused olive oil then toasted & sprinkled with just a bit of kosher salt!

Nutrition Facts : Calories 318.5, Fat 27.2, SaturatedFat 15.3, Cholesterol 72.7, Sodium 539, Carbohydrate 4.8, Fiber 0.3, Sugar 1.1, Protein 13.2

6 ounces packaged smoked salmon
1 cup sour cream (light is ok)
8 ounces cream cheese, softened
1 tablespoon drained capers
1/2 cup freshly grated good parmesan cheese
1/2 teaspoon cavender's seasoning
1 cup roughly chopped mushroom
1/4 cup chopped sweet onion
1/8 cup tawny port
1 tablespoon olive oil or 1 tablespoon butter

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