Smoked Salmon Horseradish Mousse

Smoked Salmon Horseradish Mousse

* 3/4 teaspoon unflavored gelatin
* 1 tablespoon cold water
* 3/4 cup sour cream
* 2 ounces smoked salmon, chopped (about 1/3 cup), plus 6 ounces smoked salmon, sliced thin
* 1 tablespoon finely grated peeled fresh horseradish, or to taste
* 2 teaspoons minced fresh dill plus dill sprigs for garnish
* pumpernickel toast points as an accompaniment if desired

Smoked Salmon Appetizer Instructions:

In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor purée the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the puréed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.

Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points. Enjoy !



Smoked Salmon Appetizer Ingredients:
  • 1 can (16 oz.) salmon
  • 1 pkg. (lg.) cream cheese
  • 1 1/2 tbsp. lemon juice
  • 2 tsp. grated onion
  • 1/2 tsp. liquid smoke
  • 1 1/2 tsp. horseradish
Smoked Salmon Appetizer Instructions:
Mix all ingredients together and roll in ball form. Roll ball in chopped pecans and parsley. Enjoy !

Smoked Salmon Barquettes

Smoked Salmon Barquettes

Smoked Salmon Appetizer Ingredients:
For pastry dough

* 1 1/2 cups all-purpose flour
* 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
* 1/2 teaspoon salt
* 3 to 5 tablespoons ice water

For filling

* 1/4 cup finely diced red onion
* 2 teaspoons fresh lemon juice
* 3 1/2 oz sliced fine-quality smoked salmon, finely chopped (1 1/4 cups)
* 1 tablespoon sour cream at room temperature
* 1/2 tablespoon unsalted butter, melted
* 1 teaspoon finely grated fresh lemon zest
* 1/4 teaspoon black pepper
* 1 oz salmon roe (caviar)
* Garnish: fresh dill sprigs
* Special equipment: a pastry or bench scraper; 24 (3 1/2-inch) barquette molds; parchment paper; pie weights or raw rice

Smoked Salmon Appetizer Instructions:

Make dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn't hold together, add remaining ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 pieces, then flatten each piece into a 4-inch square. Chill squares, wrapped in plastic wrap, until firm, at least 1 hour.

Make barquette shells:
Keeping remaining dough chilled, roll out 1 piece on a lightly floured surface into a 13-inch square. Arrange 12 barquette molds close together on a work surface and drape rolled-out dough over molds. Roll a lightly floured rolling pin over molds to cut dough, then lightly press into molds. Repeat with remaining dough, then prick each shell several times with a fork and chill all shells in a shallow baking pan until firm, about 30 minutes.

Preheat oven to 375°F.

Arrange barquette molds close together in shallow pan and cover with parchment. Put pie weights on top of parchment (over molds) and bake in middle of oven until edges of shells are pale golden,about 15 minutes. Carefully remove parchment and weights and bake shells until golden, 7 to 10 minutes more. Cool shells in molds on a rack 10 minutes, then remove from molds and cool completely.

Prepare filling while shells bake and cool:
Stir together onion, lemon juice, and a pinch of salt in a bowl and let stand at room temperature 30 minutes. Stir in salmon, sour cream, butter, zest, and pepper.

Assemble barquettes:
Fill each barquette shell with a scant teaspoon salmon mixture and top with a scant 1/4 teaspoon caviar.


Smoked Salmon Appetizer Ingredients:
  • 1 large pkg Philadelphia Cream Cheese
  • 1 large sweet onion, finely minced
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 oz smoked salmon or lox bits
Smoked Salmon Appetizer Instructions:
Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.

Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.

Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.

Optional: Top with a sliver of onion or a sprinkle of onion powder.

These can be made into bite-sized stuffed salmon rolls if you roll up the cream chesse mixture inside a small strip of salmon and place each one on a circular cracker.

Smoked Salmon Tarama with Pita Chips

Smoked Salmon Tarama with Pita Chips

Smoked Salmon Appetizer Ingredients:
* 2 2/3 cups 3/4-inch cubes crustless country-style bread
* 1 cup whole milk
* 6 ounces thinly sliced smoked salmon
* 1/3 cup chopped shallots
* 3 tablespoons distilled white vinegar
* 3 garlic cloves
* 5 tablespoons olive oil plus more for frying pita
* 1/2 cup tarama (pale orange carp roe)
* 2 tablespoons chopped fresh dill plus more for garnish
* 4 7- to 8-inch pita breads, each cut into 8 triangles
* 1 2-ounce jar salmon caviar

Smoked Salmon Appetizer Instructions:

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. Enjoy !


Smoked Salmon Appetizer Ingredients: 
  • 6 eggs
  • 1/4 cup light cream
  • 1 tbsp. grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup cooked flat noodles, such as fettuccini
  • 1/2 cup cooked broccoli florets
  • 1/2 cup crumbled goat cheese
  • 2 oz smoked salmon, chopped
  • 1 scallion, chopped
  • 1 tbsp. unsalted butter
Smoked Salmon Appetizer Instructions:
In medium bowl, beat eggs with cream, Parmesan cheese, salt and pepper. Stir in noodles, broccoli, goat cheese, salmon, and scallion. Heat butter in a large skillet over medium heat. Pour in egg mix. After 2 min, lift up cooked egg around edge, and allow some uncooked egg mix to seep underneath. Cook 2 more minutes. Make a hole in center of cooked egg to let some cooked egg seep underneath. Reduce heat to medium-low, cover with rounded lid.

Cook for 10 minutes or until egg mix is completely set. Let stand for 5 minutes. Flip out onto serving platter, let fall onto platter browned side up. Serve hot, cut into wedges...enjoy the appetizer !

Smoked Salmon With Pasta

Smoked Salmon With Pasta

A great smoked salmon appetizer recipe to try !
Smoked Salmon Appetizer Ingredients

* 1/4lb smoked salmon, finely chopped
* 1/2 lb pappardelle (or your favorite pasta)
* 1 Tbsp olive oil
* 1 Tbsp butter
* 1/4 cup finely chopped onion
* 1 clove garlic, finely chopped
* 5 Tbsp cream
* 20 basil leaves, shredded
* salt and pepper
* parmesan cheese

Smoked Salmon Appetizer INSTRUCTIONS
* Heat a large pot of salted water to the boil. Add the pasta and cook according to the package directions.
* While the water is heating, put a frying pan over medium high heat and add the butter and olive oil. When warm, add the onions and garlic and some salt and pepper, cook until tender, but don't let them take on color. When tender, add the cream and the basil. Let simmer till the pasta is almost done.
* Add the smoked salmon a minute or so before the pasta is done. Mix thoroughly.
* Drain the pasta and add it to the pan. Mix.
* Sprinkle some parmesan and mix again.
* Plate and sprinkle with more parmesan.
The smoked salmon appetizer recipe is ready..enjoy it !