SMOKED SALMON DIP
Provided by Ina Garten
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 and/or crackers.
SMOKED SALMON SPREAD
Provided by Geoffrey Zakarian
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix.
- Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon.
- Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini.
SMOKED SALMON & BEAN DIP WITH CRISPY PITTAS
The pittas become crunchy in the oven making them unbelievably moreish
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Snack, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.
- For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
- Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.
Nutrition Facts : Calories 526 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.17 milligram of sodium
PICKLED GREEN BEANS WITH SMOKED SALMON DIP
I came up with this appetizer for my son, who's big on delicious but healthy food. The lighter beans-and-dip combo has won over even finicky eaters. -Dinah Halterman, Harmony, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings (2-1/3 cups dip).
Number Of Ingredients 19
Steps:
- Place beans in a 13x9-in dish. Add dill seed and garlic. In a large saucepan, combine water, vinegar and salt. Bring to a boil; cook and stir until salt is dissolved. Pour hot brine over beans. Cool completely. Refrigerate, covered, 2 days., For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon zest and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend., To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and, if desired, crackers.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
EVERYTHING-BAGEL SMOKED SALMON DIP
Reminiscent of whitefish salad, smoked trout spread and everything bagels with lox, this creamy dip combines hot-smoked fish, yogurt, everything bagel seasoning, fresh dill and lemon. It can be eaten with crisp and fresh accompaniments, such as bagel chips, cucumbers and tomatoes. Or, enjoy it in a sandwich or as a salad scooped onto a bed of greens. Feel free to add capers, horseradish, chopped celery or red onion or anything you like in your tuna salad or on your bagel, but taste before adding: The fish and everything bagel seasoning provide plenty of flavor on their own.
Provided by Ali Slagle
Categories dips and spreads
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the yogurt, trout, dill, lemon zest and juice and everything-bagel seasoning. Season with black pepper. (The fish and bagel seasoning are both salty, so you likely won't need additional salt.)
- Spoon into a serving bowl and top with more everything-bagel seasoning, black pepper and dill. Eat with any mix of dippers. (It keeps in the fridge for up to 4 days, but season again with lemon, salt and pepper before eating.)
SMOKED TROUT PâTé & PITTA CRISPS
Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 25m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
- Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.
Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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- Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
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