SMOKED SALMON TARAMA WITH PITA CHIPS
Provided by Michael Psilakis
Categories Condiment/Spread Appetizer Salmon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 1/3 cups
Number Of Ingredients 11
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.
SMOKED SALMON PIZZA
A recipe for smoked salmon lovers! This is not your traditional baked-in-a-wood-oven pizza, but it's a very simple, quick to make and delicious combination of the classic ingredients which go so well with smoked salmon, served on crisp pita bread. I found the recipe this morning while at the hairdresser's, bought a copy of the magazine, and made these for lunch today. Just wonderful for a quick, light weekend lunch! The recipe I've posted here has been adapted slightly from the recipe in the November/December 2005 issue of the 'donna hay magazine'. I have also posted Donna Hay's recipe for haloumi and couscous cakes which she suggests serving with smoked salmon, so it's another recipe for smoked salmon lovers! Donna Hay is an Australian chef.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 7m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a char-grill (broiler) pan over a high heat.
- Brush the pita bread quarters with oil and cook for 1 minute on each side or until it is crisp and golden.
- Spread the pita bread with the sour cream and top with the salmon, baby spinach leaves, chives, dill, capers, olives and red onion.
Nutrition Facts : Calories 261.4, Fat 8.9, SaturatedFat 3.8, Cholesterol 31.1, Sodium 982.4, Carbohydrate 27, Fiber 1.8, Sugar 1.5, Protein 17.8
SMOKED SALMON (OR TROUT) SALAD IN PITA POCKETS
This great no-cook recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). *Enjoy*
Provided by twissis
Categories Lunch/Snacks
Time 20m
Yield 6 2 Pita Pocket Sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
- Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
- Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
- NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).
SMOKED SALMON WITH BLACK PEPPER POTATO CHIPS
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Low Fat Quick & Easy Salmon Shower Chive Engagement Party Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir crème fraìche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon rounded 1/2 teaspoon lemon crème fraìche atop salmon on each chip and sprinkle with chives.
SMOKED SALMON CHIPS
Ridged potato chips are the perfect crispy base for these easy-to-assemble salmon-and-cream cheese appetizers.
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients until blended.
- Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
- Top with cream cheese mixture.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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SMOKED SALMON TARAMA WITH PITA CHIPS RECIPE - BON …
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Servings 2.33Estimated Reading Time 1 min
- 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.
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