Smoked Salmon And Caramelized Onion Stuffed Celery Stalks Recipes

Steps:

• To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
• Season with the kosher salt, black pepper and smoked paprika.
• Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
• The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
• To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
• Season the mixture with the Worcestershire, chives, salt and black pepper.
• To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

Steps:

• 1. Heat oil in skillet. Add onions; cook until soft. About 15 minutes. Add sugar; cook until carmellized. About 30 minutes. Remvoe from heat. 2. Combine cream cheese and horseradish; divide in two. Chop 1/4 salmon and add to half the cheese mix; add dill, mix. Cut remaining salmon into slivers. Fill half the celery stalk with salmon-cream cheese mix and the other half with remaining cheese mix.

Steps:

• To make the onion spread:.
• Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat. Season with the kosher salt, black pepper and smoked paprika. Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese. The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
• To make the blue cheese spread:.
• Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff. Season the mixture with the Worcestershire, chives, salt and black pepper.
• To make the stuffed celery:.
• Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.