SMOKED SALMON SPREAD
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 or crackers.
- If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SMOKED SALMON PINWHEELS
In the old days, I would go out to the buffets and eat my weight in smoked salmon! I especially liked it served traditionally, with capers, cream cheese and onions. The only problem was that the capers and onions always fell off the fork when I tried to eat it all together. This recipe combines all my favorite ingredients in an easy-to-make and easy-to-serve party appetizer!
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
- On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
- Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
- Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.
SMOKED SALMON SPIRALS
Provided by Roxanne E. Chan
Categories Fish Appetizer Low Carb Salmon Spring Healthy Bon Appétit California Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 12
Steps:
- Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.
- Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.
SMOKED SALMON SPIRALS
This is a wonderful last minute or make ahead and freeze appetizer (they can be frozen up to 1 month). The recipe comes from The Canadian Living Christmas Book. Cooking time is time in freezer (must freeze for at least 4 hours).
Provided by Dreamer in Ontario
Categories Cheese
Time 4h20m
Yield 60 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
- Mix cheese with dill and spread over salmon.
- Press row of capers into cheese along one long edge.
- Beginning at edge with capers, roll up jelly roll style to enclose capers in center.
- Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed.
- Freeze for at least 4 hours or up to 1 month.
- To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices.
- Garnish with onion and dill.
- Let stand for 10 minutes at room temperature.
Nutrition Facts : Calories 15.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 49.1, Carbohydrate 0.3, Sugar 0.1, Protein 1.1
SMOKED SALMON SPIRALS
Perfect party food, or good for a brunch. This is an adaptation of an Ann Hodgman recipe, who adapted it from Sarah Leah Chase. It's very simple to put together, but very fancy to eat. Prep time includes chill time.
Provided by Mirj2338
Categories Breakfast
Time 3h
Yield 60 spirals
Number Of Ingredients 8
Steps:
- Beat together the cream cheese, lemon juice and rind, scallions, dill and paprika.
- Spread each tortilla with 1/8 of the cream cheese mixture, leaving a 1/4 inch margin.
- Cover the cream cheese with slices of salmon.
- Roll up the tortillas, pressing down hard as you roll.
- Wrap each tortilla in plastic wrap, like a Tootsie Roll (for the Americans) or like a Christmas cracker (for the Brits and Aussies).
- Chill at least 3 hours, but not longer than 12 or it tends to sog up.
- To serve, upwrap and slice the rolls about 1/2 inch thick.
- Eat all the uneven ends yourself, assuming the rest is for company.
- Arrange the slices on a serving dish and garnish with more of the dill.
Nutrition Facts : Calories 83.2, Fat 4.2, SaturatedFat 2, Cholesterol 10.1, Sodium 178.5, Carbohydrate 8.1, Fiber 0.5, Sugar 0.3, Protein 3.2
SMOKED SALMON, AVOCADO, AND HORSERADISH SPIRALS
Categories Cocktail Party Cream Cheese Salmon Avocado Shower Gourmet
Yield Makes 36 canapés
Number Of Ingredients 9
Steps:
- In a small saucepan sprinkle the gelatin over the lemon juice, let it soften for 10 minutes, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved. In a food processor purée the avocado with the cream cheese, the horseradish, and the gelatin mixture until the mixture is smooth. Transfer the mixture to a bowl, set the bowl in a larger bowl of ice and cold water, and stir the mixture until it is thickened to the consistency of thick mayonnaise.
- Arrange the smoked salmon slices, overlapping them slightly, on a sheet of plastic wrap to form a 17- by 7-inch rectangle and spread them with the avocado mixture, leaving 1/2-inch border. Using the plastic wrap as an aid and beginning with a long side roll up the smoked salmon jelly-roll fashion, wrap it in the plastic wrap, and twist the ends of the plastic wrap closed. Chill the smoked salmon roll for 3 hours, or until it is frim and the filling is set.
- With a 1 1/2-inch round cutter cut out rounds from the pumpernickel, reserving the scraps for another use. Remove the plastic wrap from the salmon roll carefully on a cutting board and with and electric knife or other very sharp knife cut it crosswise int 1/4-inch slices. Arrange each salmon roll slice on a pumpernickel round and garnish each canapé with a parsley sprig and 2 short sections of chive. The canapés keep, covered tightly with plastic wrap and chilled, for 2 hours.
SMOKED SALMON & CREAM CHEESE SWIRLS
My husbands Aunt Anne had given us this recipe. It was served at a wedding she attended. She was told to uses Mountain bread which is very similar to flat bread or a tortilla only square. These are very yummy and great for appetizers. They are very easy to make. Enjoy.
Provided by Chef floWer
Categories Lunch/Snacks
Time 10m
Yield 18 Swirls
Number Of Ingredients 3
Steps:
- Place a sheet of mountain bread on a chopping board.
- Spread cream cheese all over the bread.
- Cover the bread with finely sliced smoked salmon.
- Roll up tightly.
- Cut into 2 cm slices.
- Serve.
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- In a medium bowl, whisk the flour with the salt and sugar. Whisk in the milk, followed by the eggs and then the butter. Refrigerate for 1 hour.
- In a small bowl, blend the mayonnaise with the chopped dill, lemon zest and juice and season with salt and pepper.
- Heat a 6-inch nonstick skillet (measured across the bottom). Lightly oil a paper towel and use it to grease the skillet. Add about 3 tablespoons of the crêpe batter to the skillet, swirl to coat the bottom of the pan and pour the excess batter back into the bowl. Cook the crêpe over moderately high heat until browned around the edges, about 1 minute. Flip the crêpe and cook for about 30 seconds longer; transfer the crêpe to a baking sheet. Repeat with the remaining crêpe batter, rubbing the skillet with oil as needed and reducing the heat to moderate if the skillet gets too hot. You should have about 18 crêpes, but you'll only need 16.
- On a work surface, arrange 4 crêpes overlapping in a row that measures 19 inches. Arrange another row of 4 overlapping crêpes just below to form a neat 19-by-9-inch rectangle. Spread half of the smoked salmon slices over the lower row of crêpes. Starting at the bottom of the rectangle, roll up the crêpes neatly and tightly around the salmon. Trim the ends and slice the roll crosswise into 1-inch spirals. Repeat with the remaining crêpes and salmon. Transfer the hors d'oeuvres to a large platter.
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