Salmon Cup Appetizers Recipes

SALMON APPETIZERS

Steps:

• Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.

SMOKED SALMON FILO CUPS

Steps:

• Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
• In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
• Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SMOKED SALMON CHEESE CUPS

Steps:

• Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
• To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.

SALMON CUP APPETIZERS

Steps:

• Take each slice of bread and cut three circles per slice of bread approx 2 inches wide. continue until all are cut. using a cookie cutter.
• Using your rolling pin roll each piece until thin (this should make them at least 3 inches across)and spread each side thinly with the garlic butter.
• pre heat oven to moderate ( 170c).
• push into patty pans and cook until slightly golden brown - 15 - 20 minutes, sometimes its worth flipping them over in the pan just to make sure the base is well cooked then remove and cool.
• The Filling.
• Drain the Salmon well. when you open the can actually push the lid into the can to get out as much juice as possible and remove any skin and bones. Beat the cream cheese until soft, add the salmon, sour cream, salad dressing and lemon juice, coriander, chives, salt and pepper, beat all together for one minute.
• Put at least one heaped teaspoon of the filling into each bread case, garnish with a few pieces of Chives and serve.
• NB. both the bread cups can be made at least 24 hours ahead, keeping the bread cups in a sealed plastic bag and the filling the the fridge, they can then be put together at the last minute.

SALMON MOUSSE CUPS

Steps:

• In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

SALMON APPETIZER SANDWICHES

Steps:

• Thaw fish, if frozen.
• Measure thickness of fish fillets.
• Add 1 1/2 cups water to a large skillet.
• Bring to boiling.
• Add fish fillets.
• Return to boiling; reduce heat.
• Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.
• With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.
• Allow salmon to cool for 15 minutes.
• Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.
• Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside.
• Remove any dark flesh from chilled salmon.
• Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
• Spread each slice of bread with some of the salmon salad.
• Top half of the slices with watercress.
• Add remaining slices of bread, spread-side down.
• Cut sandwiches in quarters to form squares, rectangles, and/or triangles.
• If desired, top each piece with an olive slice and a decorative pick.