As smoked salmon is perceived by many as slightly expensive, it is often considered a delicacy, which makes it the perfect party hors d'oeuvre. It also adds much visual appeal to the food with its vibrant orange-red color. Not only does it look great, it also come loaded with health benefits. Salmon is high in protein, omega-3 fatty acids, and vitamin D.
Easy Smoked Salmon Recipe
Ingredients
- ¼ cup, fat-free cream cheese (softened)
- Fresh dill sprigs
- 1 tablespoon, chopped dill weed
- 24 toast rounds or low-fat crackers
- 1/8 teaspoon, ground red pepper
- 4 ounces, thinly sliced smoked salmon
Directions
In a small bowl, mix together the cream cheese, dill, and red pepper. Lay out each slice of salmon in a plate and then spread some of the cream cheese mixture over each slice of salmon. Hold one end of the slice, turn it in and start rolling it, like a jelly-roll.
Once you've done this with all the salmon, cover the plate with plastic wrap and refrigerate for between 1-4 hours. Take out the chilled salmon roll and slice it into ¾ inch pieces, crosswise. Place the rolls on toast or crackers, and top it off with a dill sprig. Serve cold or at room temperature.
Smoked Salmon Dip
Ingredients
- ½ pound, smoked salmon
- 1 tablespoons capers (drained)
- 1 lemon (juiced)
- 1 tablespoon, dill
- 2 shots hot pepper sauce
- 2 green onions
- ½ teaspoon, Worcestershire sauce
- 8 oz. whipped cream cheese
Directions
These are great appetizers with caper. For the best results, use fresh smoked salmon, though canned salmon will do too and whipped cream cheese. Combine capers, green onion, and dill in the food processor and whirl until roughly chopped.
Add the cream cheese into the food processor and pulse until well-combined. Put the smoked salmon in last, and pulse again. Empty the dip into bowl and add drops of Worcestershire sauce, hot sauce, lemon juice, and zest. Mix again. You can serve it with crackers or baguette slices or even bagel chips.
Smoked Salmon and Egg Salad Tartines
Ingredients
- 12 extra-large eggs (hard-boiled)
- 8 slices good smoked salmon
- 1/3 cup, good mayonnaise
- 8 slices, round French bread
- 2 teaspoons, whole-grain mustard
- ½ teaspoon, freshly ground black pepper
- 1 tablespoon, minced fresh dill, plus sprigs for garnish
- 1 teaspoon, kosher salt
Directions
Transfer the eggs to a food processor fitted with a steel blade. Whirl the processor to lightly crumble the eggs, but not to turn them into paste. Transfer the contents to a bowl and pour in the mayonnaise, dill, mustard, salt, and pepper, and stir lightly.
Slice the bread into ½-inch thick slices, and toast or grill them. Place a slice of salmon on each piece of bread and spoon on some egg salad over it. Garnish with a sprig of dill and serve.
