Smoked Salmon Chive And Tomato Pita Crisps Recipes

Steps:

• Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Pour enough olive oil into large skillet to cover bottom. Heat oil over medium high heat. Add pita triangles and cook until light brown, about 2 minutes per side. Transfer to paper towels and drain.
• Place bowl of salmon tarama in center of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.

Steps:

• Bake the pita rounds in a 375 degree oven sprayed with a bit of non-stick cooking spray and bake until crisp. About 6-8 minutes. Season with some salt and pepper.
• MIx together the lemon zest, cream cheese, and horseradish. Spread on the pita rounds.
• Top with onion, tomatoes, salmon, and chives. Add an additional sprinkle of salt and pepper to your taste.
• Serve and enjoy!

Steps:

• Preheat oven to 350°F.
• Split the pitas and open completely (you will have 4 sections).
• Combine first 4 ingredients; stir well.
• Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture.
• Cut each pita half into 8 wedges, and place on a baking sheet.
• Bake for 8 minutes or until crisp; let cool.
• Store in an airtight container.

Steps:

• Chop/grind salmon fine; mash cheese and add to fish with sour cream/French dressing.
• Add 1- 2 drops Tabasco/Worcestershire sauce.
• Add seasonings.
• Form small patties 1" diameter.
• Sprinkle with finely chopped dill.