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.
SMOKED SALMON CANAPES
My boyfriend's mother gave me the idea for this classy appetizer that I serve for Sunday brunch and on special occasions like New Year's Eve. The textures and flavors of the dill, cream cheese and smoked salmon are scrumptious together. This dish is sure to be the toast of your buffet. -Tristin Crenshaw, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 905mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
SMOKED SALMON CANAPES
This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.
Provided by RedBullguy01
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
- Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 12.5 g, Cholesterol 23.8 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 406.7 mg, Sugar 1 g
SALMON SMøRREBRøD CANAPES
Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon.
Provided by Melissa Roberts
Time 40m
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
- Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320°F. Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch. (Strips will brighten slightly.) Transfer beets with a slotted spoon to paper towels to drain. (Beets will crisp as they cool.) Return oil to 320°F between batches.
- Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
- Mince together salmon and onion.
- Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly. Cut slices in half, then cut each half crosswise into 3 pieces. (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.) Sprinkle with chives (if using) and frizzled beets.
SMOKED SALMON & CAVIAR CANAPES
These tarts should be put together just before serving or the bread case will turn soggy. Use either white or wholemeal bread.
Provided by Coasty
Categories < 30 Mins
Time 30m
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Prreheat oven to 180°C.
- Hard boil eggs. Cool and remove shells.
- Remove crust from bread. With a rolling pin flatten bread to half the thickness. Thinly butter bread and trim to fit small muffiin tins.
- Push bread - butter side down - into muffin tiins and bake 12-15 mins until golden brown. Cool on wire rack.
- Finely chop eggs mix with creme fraiche and season with salt and pepper and chives.
- Divide between the 12 cases. Top each one with salmon and 1/2 teaspoon of caviar.
Nutrition Facts : Calories 109.4, Fat 3.8, SaturatedFat 1.4, Cholesterol 75.8, Sodium 259.9, Carbohydrate 12.9, Fiber 0.6, Sugar 1.2, Protein 5.6
SALMON SMøRREBRøD CANAPES
Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon. From Gourmet magazine, March 2007, by Melissa Roberts and Maggie Ruggiero. Special equipment -- an adjustable-blade slicer, a deep-fat thermometer, and an electric coffee or spice grinder. Posted for ZWT6.
Provided by kitty.rock
Categories Danish
Time 40m
Yield 24 canapes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
- Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320°F Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch. (Strips will brighten slightly.) Transfer beets with a slotted spoon to paper towels to drain. (Beets will crisp as they cool.) Return oil to 320°F between batches.
- Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
- Mince together salmon and onion.
- Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly.
- Cut slices in half, then cut each half crosswise into 3 pieces. (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.) Sprinkle with chives (if using) and frizzled beets.
- NOTE: Frizzled beets can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. Recrisp up to 2 hours ahead on a baking sheet in a 300°F oven 3 to 5 minutes. If beets are not crisp once cooled, return to oven briefly.
Nutrition Facts : Calories 20.4, Fat 1.7, SaturatedFat 1, Cholesterol 4.9, Sodium 51, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 0.9
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