Smoked Salmon And Cream Cheese Hors Doeuvres Recipes

SMOKED SALMON AND CREAM CHEESE HORS D'OEUVRES

Steps:

• Cut the smoked salmon into 12 pieces and arrange them on your spoons or small pots.
• Divide the cheese up between the smoked salmon (~1/2 tsp per spoon/pot)
• Sprinkle over the chopped red onion, chives and lemon zest.
• Garnish with a little cracked black pepper and serve.

SMOKED SALMON & POPPY SEED PALMIERS

Steps:

• Unroll the pastry and brush one side all over with the beaten egg. Sprinkle over the poppy seeds, then flip over the pastry. Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but don't cut all the way through. Tightly roll each end in towards the middle until you reach the centre. Slice into 1cm-thick pieces and place, cut-side up, on a baking tray lined with baking parchment. Chill until ready to bake, or freeze for up to 2 months.
• Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until puffed up and golden brown (if baking from frozen, cook for an extra 5 mins). Leave to cool on a wire rack before packing for your picnic.

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.

SALMON CREAM CHEESE NUT HORS D'OEUVRES ROLL

Steps:

• Drain the salmon and remove any bones, then squeeze out any excess moisture using clean hands; transfer to a large bowl.
• Mash the salmon slightly with a fork, then add in the softened cream cheese with green onion, liquid smoke, horseradish, lemon juice, seasoned salt, black pepper, dill weed and one tablespoon chopped fresh parsley.
• Cover and chill the mixture for minimum of 3 hours.
• Divide the mixture into two and roll each section into a thick log.
• Roll each log in about 1 cup nuts.
• Wrap in foil and refrigerate up to 24 hours before serving.