Katos Tasty Salmon Cream Cheese Surprise Recipes

KATO'S TASTY SALMON CREAM CHEESE SURPRISE!

Steps:

• In a small bowl add all the ingredient.
• Mix well, making sure that everything is blended.
• Taste and adjust seasonings if necessary.
• Wrap and place in fridge for 30 minutes to 2 hours.
• Toast bagel and add the cream cheese mixture to it.
• Enjoy, enjoy, enjoy.

SALMON AND CREAM CHEESE DIP

Steps:

• Drain the Salmon well. Remove any skin and bones and crumble into a bowl.
• Beat the cream cheese with the milk and lemon juice until its smooth, add the salmon, salad dressing, chives, salt and pepper, beat all together until well mixed. Refrigerate for a few hours at least,but 24 hours is better as the flavours blend.
• Add slightly more milk to the mix if it's a bit too stiff as cream cheese differs from one brand to another.
• Salad cream has a more tart flavour than mayonnaise,so do us that if possible.

LOVELY SMOKED SALMON AND CREAM CHEESE ENTREE.

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.

SALMON SURPRISE

Steps:

• Cook the rice in boiling water for 11-12 minutes, or until just cooked, dont overcook as it goes mushy. and rinse with cold water, drain and allow to cool.
• Simmer the Salmon fillets, allow to cool then strip off any skin and remove the bones, break up the flesh unto small crumbly pieces.
• heat up the butter in a medium sized saucepan and saute the onion gently for at least 3 minutes, add a tiny amount more butter, if it starts to stick, or a splash of water also does the trick.
• Drain the tomatoes retaining some of the liquid, in case it gets too dry and simmer for 15 minutes and leave to cool.
• Pre heat oven to 400-420.
• Combine the rice with the onion and tomato mix, the flaked salmon, parsley lemon zest, h alf of the beaten egg and the juice, season with the pepper and salt.
• Rollout the puff pastry to a large oblong about 12x16 inches. arrange the mix down the middle of the pastry like a meatloaf, brush the edges of te pastry with water and wrap the ends over then the sides.
• Turn over and place on a lined biscuit tray, brush the top with the beaten egg, and snip vents along the top.
• Bake for about 35-45 minutes in a hot oven.