Norwegian Smoked Salmon Toasts Recipes
LEMON-HERB SALMON TOASTS
Quick, light and tasty, my salmon toasts make irresistible finger food. -Christie Wells, Lake Villa, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat broiler. In a small bowl, beat the first 8 ingredients. Place bread slices on baking sheets. Broil 4-5 in. from heat 1-2 minutes on each side or until lightly toasted. Spread with cream cheese mixture; top with lox. Serve with toppings as desired.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 196mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SMOKED SALMON TOASTS
Provided by Bobby Flay
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.
NORWEGIAN SMOKED SALMON TOASTS.
Steps:
- 1. Slice the baguette in thin rounds. Butter each round and toast in toaster oven until slightly browned. 2. Meanwhile, make the sauce. Mix together the sour cream, mayonnaise, dill, sugar and mustard. Add pepper to taste. 3. Slice the lemon for the garnish. Thinly slice the lemon into rounds. Slice each round into 6 thin wedges. 4. Assemble the toasts. Place a folded slice of salmon on a toasted round. Top with a dollop of sauce, a wedge of lemon and a small sprig of dill.
SCANDI-STYLE SALMON WITH PICKLE POTATO SALAD
A sophisticated meal for two, this quick and easy salmon fillet with sharp and creamy potato salad is exactly what you need to lift you out of that mid-week work slump
Provided by olivemagazine
Time 45m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Put the salmon skin-side down in a small baking dish. Mix the salt, lemon zest, sugar and 2 tbsp of the dill and pat all over the salmon flesh. Leave for 30 minutes.
- Meanwhile cook the potatoes in boiling salted water until tender then drain. Leave to cool to room temperature then mix with the rest of the ingredients and another tbsp chopped dill and season.
- Heat the oven to 220C/fan 200C/gas 7. Rinse the salmon and pat dry. Put on a small roasting tray and bake for 10-15 minutes until just cooked.
- Serve the salmon with the potato salad and a little extra dill if you like.
Nutrition Facts : Calories 684 calories, Fat 47.4 grams fat, SaturatedFat 6.1 grams saturated fat, Carbohydrate 28.3 grams carbohydrates, Sugar 8.3 grams sugar, Fiber 3.7 grams fiber, Protein 34.1 grams protein, Sodium 3.3 milligram of sodium
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