Salmon Cream Cheese Potatoes Recipes

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MASHED POTATOES WITH CREAM CHEESE



Mashed Potatoes with Cream Cheese image

This mashed potatoes with cream cheese recipe has traveled from coast to coast via family members who try it and fall in love. It's simple and delicious and is great for dinner or something more special like Thanksgiving.

Provided by Cake Lady

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 5

5 medium russet potatoes, scrubbed and quartered
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 tablespoon salted butter
salt to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
  • While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 32.2 g, Cholesterol 46.6 mg, Fat 15.2 g, Fiber 3.9 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 136.9 mg, Sugar 1.7 g

POTATO CHEESE SOUP WITH SALMON



Potato Cheese Soup with Salmon image

I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Steps:

  • In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

SALMON & CREAM CHEESE POTATOES



Salmon & Cream Cheese Potatoes image

Everyone enjoys these elegant-looking appetizers. You can assemble them several hours ahead and refrigerate until guests arrive.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

12 small red potatoes
6 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons snipped fresh dill
2 tablespoons grated lemon zest
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
3 ounces smoked salmon fillet, flaked
Fresh dill sprigs, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon zest, capers, salt and pepper. , Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary. , Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 80mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES



Everything Salmon Fillets and Cream Cheese Potatoes image

This quick dinner version of a favorite breakfast has all the flavors of an everything bagel with lox: fillets of salmon are coated in a bagel chip-crust, scallion mashed potatoes have a cream cheese boost and a side of tomatoes and onion completes the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Nonstick cooking spray, for the baking sheet
2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
8 ounces cream cheese, cubed, at room temperature
1 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper
1 cup bagel chips, finely crushed
3 tablespoons everything bagel seasoning
2 tablespoons extra-virgin olive oil
Four 6-ounce skin-on, center-cut salmon fillets
4 plum tomatoes, sliced into 1/4-inch-thick rounds (about 1 pound)
1/2 small red onion, thinly sliced
2 teaspoons red wine vinegar
1 tablespoon drained capers, optional

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
  • Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
  • Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
  • Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
  • Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.

EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE



Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) skinless salmon fillets, cut into large chunks
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
3 tablespoons chopped fresh dill
Extra-virgin olive oil for drizzling
1/2 cup softened cream cheese
3 scallions, whites and greens, chopped
1/2 cup sour cream
1 teaspoon lemon juice
Green leaf lettuce, for topping
Sliced beefsteak or vine ripe tomato, for topping
Sliced red onion, for topping
Crusty kaiser rolls, split and toasted

Steps:

  • Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
  • Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
  • Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
  • While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
  • Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

SALMON-ROE-TOPPED BAKED POTATOES WITH CRèME FRAîCHE



Salmon-Roe-Topped Baked Potatoes With Crème Fraîche image

A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, "a briny, creamy analogue" to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.

Provided by Melissa Clark

Categories     appetizer, side dish

Time 1h45m

Yield 4 large servings

Number Of Ingredients 7

4 large russet potatoes (10 to 12 ounces each), scrubbed well
2 teaspoons kosher salt
1/4 cup crème fraîche, more for serving
2 tablespoons unsalted butter, at room temperature
4 teaspoons chopped chives
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe, for topping

Steps:

  • Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
  • When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
  • Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 777 milligrams, Sugar 2 grams, TransFat 0 grams

SALMON & POTATO BAKE WITH A CHEESE & MUSTARD SAUCE!



Salmon & Potato Bake With a Cheese & Mustard Sauce! image

this is a recipe that came to me one day when i was bored & wanted to cook something. delicious on any occasion...warm, filling & damn tasty!...see what you think!...

Provided by garymartin

Categories     < 4 Hours

Time 2h30m

Yield 1 pie

Number Of Ingredients 11

2 salmon fillets, cubed
5 large potatoes, peeled &, sliced
2 garlic cloves, finely chopped or minced
1 red chile, finely chopped
strong cheddar cheese or parmesan cheese, finely grated
2 tablespoons strong mustard
milk
cornflour
salt
black pepper
fresh parsley, finely chopped

Steps:

  • to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them.
  • slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water.
  • par boil for about 10 minutes approx' or until slightly soft.
  • meanwhile, rinse the salmon & then chop into small chunks.
  • once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other.
  • on top of that, add a generous amount of the salmon chunks & season to taste.
  • once done, add milk to a saucepan & bring to the boil.
  • grate your strong cheddar cheese.
  • once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste.
  • then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps.
  • repeat this action until the milk has thickened to become 'sauce' like.
  • when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth.
  • bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce.
  • again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish.
  • grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked.
  • you can crisp the top up if you like using the grill.
  • once cooked, remove from the oven, garnish with a little more parsley & serve! --
  • adjust cooking times & temps in accordance with your oven.
  • if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .

MOM'S SALMON AND POTATO BAKE



Mom's Salmon and Potato Bake image

During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.

Provided by Andytofu

Categories     Casseroles

Time 1h35m

Yield 6

Number Of Ingredients 8

8 medium potatoes, peeled and sliced
1 medium onion, sliced
1 (14.75 ounce) can salmon, drained and flaked
4 tablespoons all-purpose flour, or more as needed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 cup milk
2 teaspoons salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
  • Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g

BAKED SALMON AND CREAM CHEESE CROQUETTES



Baked Salmon and Cream Cheese Croquettes image

This recipe uses the ingredients that I like in a bagel and lox, except a potato takes the place of the bagel.

Provided by Late Night Gourmet

Categories     Potato

Time 45m

Yield 15 serving(s)

Number Of Ingredients 10

2 lbs russet potatoes
1 cup panko breadcrumbs
1 small onion, diced
1 tablespoon olive oil
4 ounces smoked salmon
2 ounces light cream cheese
1 1/2 ounces capers
2 teaspoons kosher salt
1/2 teaspoon pepper, ground
1 large egg

Steps:

  • Preheat oven to 375 degrees F.
  • Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
  • Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
  • While the potatoes are cooking, sautee the onion until it turns a golden brown.
  • Mash potatoes by hand or run through a ricer.
  • Chop salmon into small pieces (about 1/4 inch chunks). Dice the capers.
  • Blend the potatoes with the cream cheese while the potatoes are still warm, then blend in the remaining ingredients. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
  • Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
  • Bake for 10 minutes, then turn over and bake for another 10 minutes.

Nutrition Facts : Calories 109.5, Fat 2.9, SaturatedFat 0.9, Cholesterol 17.1, Sodium 531.6, Carbohydrate 16.5, Fiber 1.9, Sugar 1.3, Protein 4.5

POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE



Potato cakes with smoked salmon & cream cheese image

Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve

Provided by Miriam Nice

Categories     Buffet, Canapes, Starter

Time 2h30m

Yield Cuts into approx 30 pieces

Number Of Ingredients 10

1kg baking potatoes
100g butter, melted
100g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
280g tub full-fat cream cheese
100ml double cream
zest and juice 1 lemon
200g pack smoked salmon slices, cut into strips
small bunch dill, fronds picked
50g caperberries, halved

Steps:

  • Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
  • Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
  • Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
  • Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

Nutrition Facts : Calories 132 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium

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From simply-delicious-food.com


EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES – RECIPES …
2018-09-05 Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes. Step 5. Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates. Â
From recipenet.org


CREAM CHEESE POTATO RECIPES RECIPES ALL YOU NEED IS FOOD
CREAM CHEESE POTATO RECIPES RECIPES ... Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve. Provided by Miriam Nice. Categories Buffet, Canapes, Starter. Total Time 2 hours 30 minutes. Prep Time 25 minutes. Cook Time 2 hours 5 minutes. Yield Cuts into …
From stevehacks.com


CREAMY SALMON BAKED POTATO - OLIVEMAGAZINE
2017-02-09 Method. STEP 1. For a perfect jacket, prick all over, rub with olive oil and bake in a 200C/fan 180C/gas 6 oven for 1-1¼ hours. STEP 2. Beat the soft cheese with soured cream or natural yogurt. Then stir in the chopped chives, baby capers and a good squeeze of lemon juice. Season and divide between the baked spuds. STEP 3.
From olivemagazine.com


POTATO SALAD WITH SALMON AND CREAM CHEESE RECIPE | EAT SMARTER …
The Potato Salad with Salmon and Cream Cheese recipe out of our category Potato Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


BAKED SALMON WITH CREAM CHEESE - THE KITCHEN MAGPIE
2019-06-02 Instructions. Pre heat your oven to 400 degrees F. Prepare your glass baking dish by greasing the bottom. If using a flat baking pan line it with parchment paper. Take your cream cheese in a medium bowl and warm it in the microwave just so it is a little bit soft. Once the cream cheese is softened, add the garlic and fresh dill and mix by hand ...
From thekitchenmagpielowcarb.com


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