Salmon Tartines With Horseradish Whipped Cream Cheese Recipes

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SMOKED SALMON TARTINES



Smoked Salmon Tartines image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 18

8 slices whole-grain bread, sliced 1/4 inch thick, toasted
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows
1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

  • Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
  • Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
  • Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

SMOKED SALMON WITH HORSERADISH CREAM



Smoked Salmon with Horseradish Cream image

Start with very cold cream, and keep it chilled between whipping and serving.

Categories     Onion     Low Fat     Dinner     Horseradish     Salmon     Healthy     Bon Appétit     Anniversary     Appetizer

Number Of Ingredients 28

Pickled cucumber:
1/4 cup sugar
1/4 cup malt vinegar
2 tablespoons distilled white vinegar
1 teaspoon kosher salt
2 small shallots, thinly sliced
1 Fresno chile, thinly sliced into rings, seeds removed
1 jalapeño, thinly sliced into rings, seeds removed
1 small cucumber, cut into 1/2" spears
Pickled Red Onion:
1 dried chile de árbol
1 cinnamon stick, lightly crushed
3 whole cloves
1 cup distilled white vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 small red onion, thinly sliced into rings
Horseradish Cream and Assembly:
3 tablespoons finely grated peeled horseradish
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon sugar
1/4 teaspoon English mustard powder
1/2 cup heavy cream
Kosher salt, freshly ground pepper
freshly ground pepper
6 ounces cold-smoked salmon, skin removed, cut into 1/2" pieces
Dill sprigs and parsley sprigs (for serving)

Steps:

  • Pickled cucumber:
  • Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
  • Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
  • Do ahead
  • Cucumber can be pickled 1 day ahead. Keep chilled.
  • Pickled Red Onion:
  • Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
  • Let brine cool, then pour over onion.
  • Do Ahead
  • Onion can be pickled 1 week ahead. Cover and chill.
  • Horseradish Cream and Assembly:
  • Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
  • Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
  • Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE



Grilled Salmon Fillets with Creamy Horseradish Sauce image

Provided by Jamie Purviance

Categories     Dairy     Fish     Low Carb     Horseradish     Salmon     Summer     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
Salmon:
Nonstick vegetable oil spray
3 tablespoons vegetable oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 1-inch-thick salmon fillets (each about 6 ounces)

Steps:

  • For sauce:
  • Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • For salmon:
  • Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

WHIPPED HORSERADISH SAUCE



Whipped Horseradish Sauce image

This is a fabulous addition to prime rib and other cuts of beef. The whipped cream tones down the heat of the horseradish, so even kids like this. Plus it's pretty! You can substitute 1/4 cup of freshly grated horseradish for the 3 tablespoons of prepared horseradish.

Provided by FOKLMEMBER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 4

1 cup heavy cream
1 pinch white pepper, or to taste
1 dash hot pepper sauce (such as Tabasco®)
3 tablespoons prepared horseradish

Steps:

  • Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

Nutrition Facts : Calories 52.9 calories, Carbohydrate 0.8 g, Cholesterol 20.4 mg, Fat 5.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 16.1 mg, Sugar 0.2 g

BAKED HORSERADISH SALMON



Baked Horseradish Salmon image

"I never liked salmon until my husband, Jim, created this healthy, delicious entrée," confesses Pat Ockerman. "Now, all we have to do is mention to friends we're having salmon for dinner and we have happy guests!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 salmon fillet (1 pound)
1 tablespoon butter, melted
1 tablespoon prepared horseradish, drained
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 236 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

SMOKED SALMON WITH HORSERADISH CREAM



Smoked Salmon with Horseradish Cream image

Provided by Paul Grimes

Categories     Milk/Cream     Appetizer     Hanukkah     Quick & Easy     Dinner     Horseradish     Salmon     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1 cup chilled heavy cream
3 tablespoons bottled white horseradish
2 teaspoons Dijon mustard
1 pound sliced smoked salmon

Steps:

  • Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.

SALMON WITH HORSERADISH "CREAM"



Salmon With Horseradish

The original of this recipe was in Cooking Light, and I've modified it for personal tastes. I first made this for Christmas Eve supper, and we fought over the leftovers for breakfast the next morning. Recipe can be easily multiplied as needed.

Provided by duonyte

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup plain yogurt
4 teaspoons drained prepared horseradish
2 tablespoons chopped fresh chives
2 (6 -8 ounce) salmon steaks, 3/4 in. thick
1 whole fresh chives

Steps:

  • Preheat oven to 350 deg.F. Lightly oil a 9-in. pie plate or other baking dish.
  • Combine the yogurt, horseradish and chives in a small bowl. Season with salt and pepper. Season the salmon lightly with salt and pepper. Place salmon in pan and pour sauce over it.
  • Bake salmon until just cooked through, about 18 to 20 minutes. Transfer to plate. Garnish with chives.
  • Note1: The original calls for low-fat yogurt, but I don't like the additives, and always use whole milk natural yogurt.
  • Note2: The original recipe suggests 1 tbl. of the yogurt mix spread on the fish, with the remainder passed as a sauce. I really prefer cooking all of the sauce and serving the pan sauces with the fish.
  • Note3: A fillet works as well as a steak, just watch the thickness.
  • Note4: Try fresh dill instead of chives - lovely. Also, really drain the horseradish well.

Nutrition Facts : Calories 396.7, Fat 24.9, SaturatedFat 6.5, Cholesterol 101.5, Sodium 160, Carbohydrate 4.1, Fiber 0.4, Sugar 3.7, Protein 37.1

SALMON TARTINES WITH HORSERADISH-WHIPPED CREAM CHEESE



Salmon Tartines with Horseradish-Whipped Cream Cheese image

For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon zest. Choose the store-bought whipped kind for a mousse-like texture, or beat the regular kind with heavy cream for a richer result. The hypnotic pumpernickel swirls in marble rye bread have a hint of mellow cocoa; capers, red onion, and dill supply more spark.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 9

1/4 cup cream cheese (2 ounces), room temperature
1/4 cup cold heavy cream
1/2 teaspoon finely grated lemon zest, plus wedges for serving
2 teaspoons freshly grated horseradish (or 2 tablespoons prepared horseradish, drained and squeezed of excess moisture), plus more to taste
4 slices marble rye bread
4 ounces sliced gravlax or smoked salmon
Capers, drained (rinsed and drained, if salt-packed), for serving
Thinly sliced red-onion rounds, for serving
Trout roe, salmon roe, or caviar; and fresh dill, for serving (optional)

Steps:

  • In a bowl, beat together cream cheese and cream until light, fluffy, and approximately doubled in volume; fold in lemon zest and horseradish, adding more horseradish to taste if desired. Divide evenly among bread slices, spreading to edges. Top with gravlax, capers, onion, roe, dill, and more horseradish to taste. Serve with lemon wedges.

SALMON WITH CRISPY HORSERADISH CRUST



Salmon with Crispy Horseradish Crust image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 6 oz. salmon filet
3 tablespoon butter, softened
2 tablespoon horseradish
1 cup fresh bread crumbs
Salt
Pepper
1 tablespoon olive oil

Steps:

  • Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service.

SALMON WITH HORSERADISH



Salmon with Horseradish image

Categories     Dairy     Fish     Herb     Bake     Low Fat     Yogurt     Horseradish     Bon Appétit

Yield Serves 2

Number Of Ingredients 5

1/2 cup plain low-fat yogurt
4 teaspoons drained prepared horseradish
2 tablespoons chopped fresh chives
2 6-to 8-ounce 3/4-inch-thick salmon steaks
Whole fresh chives

Steps:

  • Preheat oven to 350°F. Lightly oil 9-inch glass pie plate.
  • Combine yogurt, horseradish and chives in small bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish.
  • Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce.

BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE



Baked Horseradish Salmon With Chardonnay Chive Butter Sauce image

This is a recipe that I've had for several years. It calls for a lot of butter, but it can be cut back considerably and still have a nice flavor. From "Seasonal Celebrations across America Cookbook, 1996".

Provided by lazyme

Categories     Very Low Carbs

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

8 salmon fillets, 6-8 ounces each
1 teaspoon salt
3/4 teaspoon pepper
1/4 cup Chardonnay wine
1/2 cup prepared horseradish, squeezed to remove excess moisture
1/4 cup fresh breadcrumb
1 shallot, minced
1/2 cup Chardonnay wine
1/2 cup heavy cream
3 tablespoons lemon juice
1 1/2 cups butter, 3 sticks, chilled, cut into small pieces
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, diagonally sliced

Steps:

  • Lightly butter shallow baking pan or broiler pan.
  • Arrange salmon filets on buttered pan.
  • Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
  • In small bowl, combine horseradish, bread crumbs and shallot, mix well.
  • Press into top of each filet.
  • Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
  • Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
  • With wire whisk, beat in 1 cup of the butter.
  • Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
  • Stir in parsley and chives.
  • If desired, season with salt and pepper.
  • Serve butter sauce over salmon filets.

Nutrition Facts : Calories 793, Fat 54.2, SaturatedFat 27.9, Cholesterol 258.2, Sodium 894.1, Carbohydrate 4.3, Fiber 0.6, Sugar 1.7, Protein 66.3

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