Smoked Salmon And Cream Cheese Bites Recipes

Steps:

• Beat the cream cheese, heavy cream and mustard in a medium bowl with an electric mixer until fluffy. Combine the salmon and onions in a small bowl.
• Cut the cucumber crosswise into 1/3-inch rounds. Scoop 1/2 teaspoon cream cheese mixture onto each radish slice and place it on a piece of cucumber, cream cheese-side down, pressing lightly. Top with a small sprig of dill, followed by 1/2 teaspoon salmon mixture.

Steps:

• Cook the latkes according to package instructions.
• Place a piece of salmon on each latke. Spread a dollop of cream cheese on top. Sprinkle with chives. Serve immediately.

Steps:

• Flatten each slice of bread with a rolling pin, and cut out circles using a 5cm round cookie cutter, cut out 12 circles. Lightly brush both sides of each circle with olive oil and carefully press each circle into a cup of a mini-muffin pan. Bake in an oven at 180 celsius for about 12 mins until light golden and crisp. Cool on a rack. These can be made up to 1-2 days ahead and stored in an airtight container.
• Coarsley chop 6 thin slices of smoked salmon. If you don't like smoked salmon, you can substitute with 150g cooked baby prawns coarsley chopped. Mix with the cream cheese, plain yoghurt, horseradish sauce, chopped parsley, lemon juice, salt and pepper. Taste. Add more of other ingredients as necessary to suite taste. Chill.
• Spoon into bread cases and serve. Alternatively you can serve with crackers.

Steps:

• Cover each bagel chip with cream cheese. Drape small slices of salmon on top of each. Place capers on top and cover with green onions.

Steps:

• Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
• Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
• Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
• Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)

Steps:

• Place the cream cheese, scallions, dill, parsley, milk, and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
• Slice each bagel into 3 rounds lengthwise to make 6 pieces. Spread cream cheese on top of 3 of the rounds and a slice of smoked salmon top of the cream cheese. Place the 3 remaining rounds on top of the smoked salmon and serve.

Steps:

• Use 1-3/4-inch cookie cutter to cut each bread slice into 4 rounds. Discard bread trimmings or reserve for another use.
• Mix cream cheese and dill until blended; spread onto bread rounds.
• Top with salmon.

Steps:

• Preheat oven to 350 degrees.
• Blend honey and dijon mustards, red onion, capers and dill.
• Arrange bread on baking sheet and lightly brush with olive oil.
• Bake until crisp, about 10 minutes. Cool.
• Spread croutons with goat cheese, then mustard mixture. Top with smoked salmon.
• Garnish with a little more dill.

Steps:

• Peel cucumbers and slice them into 1" circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
• Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here.).
• Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste), then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
• Serve at once, or keep in the refrigerator until needed.

Steps:

• Mix the mascarpone, cream cheese, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny.
• Season really well.
• Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon.
• Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
• Carefully cut each into 6 bite-sized squares with a serrated knife.
• Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.

Steps:

• Peel cucumber. (Nota Bene: For a visual effect, use different peeling techniques -- my favorite: use zester to peel the cucumber, cut at intervals around the cucumber, then slice. Save peelings to garnish the serving plate.).
• Slice to taste. (Nota Bene: Your choice of slicing will affect the flavor greatly, in my opinion, so cut different sizes and sample for yourself! If you use thicker slices, take a small spoon out of the top in order to give a nice place to secure topping.).
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon and cream cheese. (Nota Bene: reserve some bits of salmon for garnish atop each.).
• Add chives, dill, salt and pepper to taste. (Nota Bene: For visual effect, I recommend blending salt only into mixture, adding pepper atop plain cucumber instead, then sprinkling dill and chives on top. Also try sprinkling dill, then adorning each with small torn pieces of smoked salmon and then adding chives atop.).
• Dollop desired amount atop each cucumber slice. (Nota Bene: use icing bags with decorative tips to create lovely dollops.).
• QUICK AND EASY:.
• Peel and slice cucumber.
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon and cream cheese.
• Add chives, dill, salt and pepper to taste.
• Dollop desired amount atop each cucumber slice. (.
• DINNER PARTY:.
• Cut tips off of cucumber and zest cucumber at regular intervals. Save peelings to garnish the serving plate.
• Slice cucumbers just thick enough to allow you take a small spoon out of the top in order to give a nice place to secure topping.
• Arrange cucumbers for service and salt/pepper lightly to taste.
• Blend or fold salmon, cream cheese, and salt/white pepper to taste. (If you are not using additional salmon, reserve a small bit to use atop each.).
• Top each cucumber with a dollop of mixture using decorative icing tips.
• Sprinkle with dill to taste.
• Top with remaining or additional smoked salmon. (Try cutting very thin slices of salmon and rolling into florets and then standing them upward atop each.).
• Sprinkle with chives.

Steps:

• Trim the crusts from the bread. Roll out the bread with a rolling pin until thin and pliable, then spread with an even layer of cream cheese. Top with a thin layer of smoked salmon, then the watercress.
• Roll up into 4 long sausages. Leave to set in the fridge for at least 15 mins or up to 4 hrs.
• Using a sharp knife, cut each roll crossways into 4 to make bite-sized pinwheels. Arrange on a platter to serve.

Steps:

• Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
• Refrigerate until ready to use.