Smokedsalmoncreamcheeseandcilantrostuffedeggs Recipes

Steps:

• Finely chop cilantro and in a small bowl stir together with sour cream, lime juice, coriander seeds, and salt and pepper to taste. Arrange salmon on a platter and serve with cilantro cream and bread. Garnish salmon with lime halves.

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 and smoked salmon in processor until almost smooth, with small salmon bits remaining. Mix in dill, white pepper and hot pepper sauce. Drop salmon mixture by generous tablespoonfuls onto large baking sheet. Refrigerate until firm, about 30 minutes.
• Place flour in small bowl. Dip 1 mound of salmon mixture into flour, coating completely (shake off excess). Using hands, roll mixture into ball. Dip ball into beaten egg, then breadcrumbs, coating completely. Return to baking sheet. Repeat with remaining salmon mixture, flour, egg and breadcrumbs. Cover and refrigerate croquettes until cold, about 20 minutes. Add enough peanut oil to heavy large saucepan to reach depth of 3 inches. Heat to 350°F. Working in batches, fry croquettes until golden brown, about 2 minutes. Using tongs, transfer croquettes to paper towels; drain. Serve warm with lemon wedges.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
• Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
• Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
• Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.

Steps:

• Halve eggs lengthwise.
• Combine egg yolks and all ingredients except cilantro in food processor and blend until smooth.
• Add chopped cilantro and blend just to combine.
• Fill egg whites with mixture using your favorite method; pastry bag with tip, plastic bag with corner cut off or by spoonful.
• Garnish with cilantro leaves.