Smokedsalmonandcreamcheeseopensandwichforone Recipes

Steps:

• In a food processor, add cream cheese, lemon juice, dill and capers. Combine for a few minutes (not to much as cream cheese will be to watery).
• Toast chosen bread.
• Once the bread has been toasted spread cream cheese mix thickly onto both pieces of bread.
• Top with the smoked salmon and red onions.

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.

Steps:

• In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili.
• Process until combined and smooth.
• Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
• Wrap salmon slices around cheese roll to cover, except ends.
• Roll to press salmon to cheese.
• Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
• Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel.
• (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.).
• An alternate way to do these, works well.
• Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting.
• You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.

Steps:

• Spread one side of toasts with cream cheese and top with salmon, wrapping salmon ends under toasts. Sprinkle salmon with chives and red onion and halve toasts diagonally.
• Divide toasts and lemon wedges between 2 plates and serve with endive salad.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.
• Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
• Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
• Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

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:

• Line 4 holes of a muffin tin ( I use one with rectangular muffins) with cling wrap, using individual pieces for each hole.
• Line each opening with the smoked salmon slices so that it goes up the sides and overlaps a little.
• In a small mixer combine the remaining ingredients which have been finely chopped( you can add in any salmon left over).
• Carefully fill in the cream cheese mixture into the salmon lined muffin tin.
• Refrigerate for at least 4 hours.
• Take out of the tin, unwrap and decorate with lemons slices, olives or capers.Serve with crackers.

Steps:

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

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Steps:

• On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.