SMOKED SALMON SPREAD
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 or crackers.
- If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SALMON CAVIAR SPREAD
Make and share this Salmon Caviar Spread recipe from Food.com.
Provided by Derf2440
Categories Spreads
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Flake salmon, discarding skin and bones.
- Combine cream cheese, lemon juice,onion and horseradish.
- Add salmon and half the caviar.
- Mix well, spoon into serving dish and top with remaining caviar.
- Serve with assorted crackers and party rye bread.
CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
SMOKED SALMON, CAVIAR AND CREAM CHEESE ROLL UPS
Simple yet sophisticated, these roll ups are colorful, flavorful and perfect for parties. Best of all, they come together in minutes.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 16 appetizers
Number Of Ingredients 5
Steps:
- In a small bowl mix the cream cheese and chives. Lay the slices of salmon out flat. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. Starting from a short end roll the salmon snugly over the filling. With a blanched leek tie the salmon to secure it. Arrange the "sushi" cream cheese side up. Garnish the top with a small dollop of caviar.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved
PIZZA WITH SMOKED SALMON AND CAVIAR
Provided by Food Network
Categories main-dish
Time 1h42m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
- Cut the salmon into paper-thin slices. Reserve.
- Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
- Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
- Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
SALMON CAVIAR AND TZATZIKI VOL-AU-VENTS
Sometimes, it only takes very little to add sophistication. Like replacing soft bread with firm potato slices, and adding tzatziki spread and salmon roe. The vacuum packed ones from the fresh food counter are just nice for this. Their packaging and preservation process keeps them from breaking up. Their thickness and size are ideal for this prep.
Provided by Estye
Categories Potato
Time 35m
Yield 4-8 20-24 slices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the potatoes. If the potatoes are fresh, leave the skin on for nutrition. For a more presentable look, you may peel off the skin.
- Poke a knife into both ends of the potato making a deep 'x' each, (taking note that they will be sliced and used like biscuits).
- Wrap each potato in a paper towel, put them on a plate and put it into the microwave.
- If using a 1200 Watt microwave:
- - set the timer to 2:00mins if you're using very small potatoes;
- - set it to 3:30mins for medium-sized potatoes;
- - set it to 5:00mins for large potatoes;.
- - set it 6:00 minutes for huge potatoes!
- Take them out from the microwave and leave them to cool for about 2 minutes We want to achieve firm, not mushy potatoes.
- In the meantime, start the oven at 350 degree fahrenheit.
- Once cooled down, slice those potatoes to the thickness of 0.5cm or 1/4 inch. Discard the ends. Choose 16 of the larger pieces.
- Lay them out on the grill being careful not to overlay. Bake for 10mins and turn off the heat. Leave it to cool inside the oven for 15mins.
- Spread the bottom of each slice with tzatziki, then place 1 teaspoon of salmon roe atop the tzatziki.
- Add a few drops of lemon to the salmon roe, and give each potato biscuit a twist of the pepper mill.
Nutrition Facts : Calories 214.2, Fat 3.4, SaturatedFat 0.8, Cholesterol 185.6, Sodium 56.6, Carbohydrate 34.4, Fiber 4.7, Sugar 1.4, Protein 15
SMOKED SALMON SPREAD (BAREFOOT CONTESSA) INA GARTEN
This is nice with cocktails and is actually tastes better if made a few days in advance. Recipe from Barefoot Contessa Family Style
Provided by cookiedog
Categories Savory
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
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 or crackers.
Nutrition Facts : Calories 759.5, Fat 70.3, SaturatedFat 38.8, Cholesterol 223.9, Sodium 1733.5, Carbohydrate 9.7, Fiber 0.2, Sugar 8.1, Protein 24.5
SALMON AND CAVIAR CREPES APPETIZERS
"Indulgent but worth it" is the caption under the recipe. You'll wow the crowd with this special treat. Comes from Ladies Home Journal magazine; Food Journal section (December, 1999).
Provided by Oolala
Categories < 60 Mins
Time 35m
Yield 24 pieces, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Process water, milk, butter and salt in the food processor; add flour and process until smooth.
- Transfer to glass measure.
- Coat a 7", nonstick skillet with cooking spray; heat over medium-high heat.
- Fill a 1/4 cup measure halfway with batter; add to pan, tilting to cover bottom.
- Cook 1 minute; loosen edge and turn out onto plate (crepe should be just lightly colored).
- Repeat, making 11 more crepes, stacking on plate.
- Spread 1 rounded teaspoon creme fraiche down center of the crepe. Top with 2 strips salmon and 1/4 teaspoons each dill and caviar. Fold in sides and roll up. Cut in half on the diagonal.
- Repeat. Makes 24 pieces. *Can be made ahead and stored, covered in the refrigerator for up to 1 hour.
Nutrition Facts : Calories 139.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 69.3, Sodium 203.1, Carbohydrate 5.7, Fiber 0.1, Protein 6.6
SUPER SIMPLE SMOKED SALMON CROSTINI
Make and share this Super Simple Smoked Salmon Crostini recipe from Food.com.
Provided by LifeIsGood
Categories Scandinavian
Time 25m
Yield 24 crostinis
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
- In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
- Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.
Nutrition Facts : Calories 217.3, Fat 4.1, SaturatedFat 1.4, Cholesterol 6.4, Sodium 384.9, Carbohydrate 36.4, Fiber 1.6, Sugar 1.8, Protein 8.7
GREEN SALAD WITH CAVIAR AND SMOKED SALMON
Categories Salad Milk/Cream Leafy Green No-Cook Horseradish Salmon Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
- Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.
SALMON SPREAD
Provided by Marian Burros
Categories easy, quick, dips and spreads, appetizer
Time 7m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- In bowl, mash cream cheese with yogurt until smooth.
- Drain salmon and add to bowl (for a more neutral taste, run drained salmon under warm water). Add remaining ingredients, and stir well to mash salmon.
- Serve with crackers or on little squares of thin pumpernickel or rye bread.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 93 milligrams, Sugar 1 gram
SALMON HORSERADISH MOUSSE WITH CAVIAR
Categories Citrus Dairy Fish Herb Appetizer Cocktail Party Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 16 to 20 as an hors d'oeuvre or 8 to 10 as a first course
Number Of Ingredients 14
Steps:
- In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
- In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
- Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
- Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
- Serve mousse with bread or crackers.
SMOKED SALMON SMøRREBRøD
Provided by Nicolaus Balla
Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For horseradish sour cream:
- Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
- For assembly:
- Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
SALMON, CREAM CHEESE AND CAVIAR ON PUMPERNICKEL ROUNDS
Categories Bake Cream Cheese Salmon Winter Bon Appétit
Yield Makes about 50
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place large piece of foil on baking sheet; brush with oil. Place salmon fillet in center of foil; sprinkle with salt and pepper. Place 3 fennel fronds atop salmon. Enclose salmon in foil. Bake until salmon is just opaque in center, about 30 minutes. Unwrap salmon; cool completely.
- Remove any bones from salmon. Place salmon in processor. Add smoked salmon, cream cheese and lemon juice. Blend to coarse puree using on/off turns. Transfer to bowl. Mix in 3 tablespoons chives. Season with salt and pepper.Using 1 1/2- to 1 3/4-inch-diameter cookie cutter or biscuit cutter, cut out rounds from pumpernickel bread. (Salmon spread and pumpernickel rounds can be made 1 day ahead. Cover and chill salmon spread. Store pumpernickel rounds in sealed plastic bag at room temperature.)
- Spread 1 tablespoon salmon mixture atop each pumpernickel round. Top with 1/4 teaspoon salmon caviar. Garnish with additional fennel fronds or chives. Place on platter. Surround with lemon. (Can be made 4 hours ahead. Cover and chill.)
CAVIAR SPREAD
Yield 3 cups
Number Of Ingredients 8
Steps:
- Finely chop the eggs; season with salt and pepper to taste. Peel, seed and chop the cucumber. Blot with paper towels to remove excess moisture. Reserve 1/2 cup of caviar for the garnish.
- In an 8-inch round serving dish, layer the ingredients in the following order: cream cheese, caviar, eggs, sliced green onions, cucumber, and mayonnaise. Garnish with chopped green onions and the reserved caviar; you can make a pretty pattern with the caviar. Serve with crackers.
SALMON RILLETTES
A little like a salmon terrine, this dish is terrific with homemade bread, served as a starter
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
- Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
- Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
- To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.
Nutrition Facts : Calories 265 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 2.15 milligram of sodium
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