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 !

Smoked Salmon Horseradish Mousse

Smoked Salmon Horseradish Mousse
A nice smoked salmon appetizers recipe to try !

* 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


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. The smoked salmon appetizers is ready to serve ...enjoy it !
smoked-salmon-appetizer with-pasta