ENDIVE-SALMON BOATS
Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Spread about 1 teaspoon cream cheese inside each endive leaf.
- Top each with salmon strip, capers, onion and dill weed.
Nutrition Facts : Calories 30, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
SALMON BAKED IN FOIL
Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
- Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 213 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 29 grams, Sugar 3 grams
SALMON BOATS
A light and tasty salad for lunch. Salmon other than red sockeye can be used, but the flavour won't be as good.
Provided by _Pixie_
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine all the ingredients except the cucumbers.
- Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
- Run a fork lengthwise down the cucumber to make a pattern.
- Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
- Fill cucumber halves with salmon mixture.
Nutrition Facts : Calories 145.9, Fat 7, SaturatedFat 1.2, Cholesterol 81.5, Sodium 419.2, Carbohydrate 7.7, Fiber 1.1, Sugar 4.2, Protein 13.8
SMOKED SALMON MOUSSE IN CUCUMBER BOATS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
Steps:
- In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.
ENDIVE BOATS WITH SMOKED SALMON
Make and share this Endive Boats With Smoked Salmon recipe from Food.com.
Provided by Laureen in B.C.
Categories < 30 Mins
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor chop salmon.
- Add cream cheese and lemon juice, blend until smooth
- Add capers and red onion and pulse until blended.
- Carefully separate leaves from heads.
- Put Smoke Salmon mixture into a piping bag and pipe onto the Endive leaves
- Chill in the refrigerator until ready to use. You can make these hours ahead they stand up very well.
SALMON AND CUCUMBER BOATS
Provided by Jennifer Iserloh
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.
SMOKED SALMON BARQUETTES
Categories Dairy Fish Appetizer Bake Christmas Salmon Winter Sour Cream Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 tartlets
Number Of Ingredients 17
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add remaining ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 pieces, then flatten each piece into a 4-inch square. Chill squares, wrapped in plastic wrap, until firm, at least 1 hour.
- Make barquette shells:
- Keeping remaining dough chilled, roll out 1 piece on a lightly floured surface into a 13-inch square. Arrange 12 barquette molds close together on a work surface and drape rolled-out dough over molds. Roll a lightly floured rolling pin over molds to cut dough, then lightly press into molds. Repeat with remaining dough, then prick each shell several times with a fork and chill all shells in a shallow baking pan until firm, about 30 minutes.
- Preheat oven to 375°F.
- Arrange barquette molds close together in shallow pan and cover with parchment. Put pie weights on top of parchment (over molds) and bake in middle of oven until edges of shells are pale golden,about 15 minutes. Carefully remove parchment and weights and bake shells until golden, 7 to 10 minutes more. Cool shells in molds on a rack 10 minutes, then remove from molds and cool completely.
- Prepare filling while shells bake and cool:
- Stir together onion, lemon juice, and a pinch of salt in a bowl and let stand at room temperature 30 minutes. Stir in salmon, sour cream, butter, zest, and pepper.
- Assemble barquettes:
- Fill each barquette shell with a scant teaspoon salmon mixture and top with a scant 1/4 teaspoon caviar.
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