CUCUMBER AND SALMON ROE ON TOASTS
The classic tea sandwich gets a new look: This open-faced version combines bursts of salty salmon roe and tender, juicy cucumber.
Provided by Martha Stewart
Categories Seafood Recipes
Time 25m
Yield Makes 30
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Lightly toast bread on a baking sheet until just beginning to crisp, 5 to 6 minutes. Let cool.
- Meanwhile, stir together cream cheese and creme fraiche until smooth. Make about 80 small cucumber balls using a mini melon baller (1/2 inch) or a Parisian scoop.
- Arrange toasts on a work surface. Spread a thin layer of cream cheese mixture onto toasts. Cut each toast into 3 rounds using a 2-inch cookie cutter. Divide 1 ounce salmon roe among half the toasts. Top remaining toasts with cucumber balls and remaining ounce salmon roe. Serve immediately.
SMOKED SALMON CUCUMBER BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
- In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
- With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
- Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.
CREAMY DILL CUCUMBER TOASTIES
I got this recipe years ago from a friend of a friend. I love it and make it all the time for parties. It looks great on the platter, and it is super easy! Everyone loves it!
Provided by Dianne McKenzie
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
- Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 23.7 g, Cholesterol 24 mg, Fat 14.5 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 619 mg, Sugar 2.2 g
ROASTED SALMON RYE TOASTS
Serve these healthy salmon canapés at a dinner party. They come with a choice of delicious toppings - either pickled cucumber or apple with chilli salsa
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 25m
Yield Makes 32
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.
- To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.
- To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.
- Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.
Nutrition Facts : Calories 23 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CREAMED SALMON ON TOAST
Steps:
- In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
- Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
- Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 13.9 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 7.9 g, Sodium 880.3 mg, Sugar 5 g
EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS
A large piece of fish, like salmon, cod or halibut, cooked for less than 20 minutes in a cloak of olive oil, makes an ultimate low-pressure, unfussy main course that you can further dress up however you please. Set out the salmon with a big bowl of buttered rice, fried shallots, spicy cucumbers and other crunchy, lightly pickled vegetables for snacking. If you like, add jammy eggs for sauciness and salmon eggs for saltiness (and the opportunity to say "eggs on eggs!"), and you've got yourself quite a spread.
Provided by Alison Roman
Categories dinner, easy, seafood, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
- Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
- If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
- Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 37 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 704 milligrams, Sugar 4 grams
CUCUMBER ROLL WITH SALMON ROE
Provided by Food Network
Time 20m
Yield about 32 bites
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, slice the cucumber lengthwise into strips, turning it when you reach the seeds (to avoid them). You should get about 16 slices, some neater than others, but don't worry about that. Cut them in half, season lightly with pepper, and roll them up quite loosely. Pierce each roll with a toothpick to hold it together. Top each with about a 1/2 teaspoon of creme fraiche, 1/8 teaspoon salmon roe, and finally a tiny sprig of dill. Serve.
RYE TOASTS WITH SMOKED SALMON, CUCUMBER, AND RED ONION
Our rye toasts with low-fat cream cheese and smoked salmon will cure a craving for bagels and lox -- with fewer calories.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.
- Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.
Nutrition Facts : Calories 278 g, Cholesterol 18 g, Fat 8 g, Fiber 5 g, Protein 13 g, Sodium 876 g
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