Smoked Salmon Canapes With Creme Fraiche And Caviar Recipes

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SMOKED SALMON AND CAVIAR PANINI



Smoked Salmon and Caviar Panini image

Provided by Food Network

Time 15m

Yield 16 hors d'oeuvres

Number Of Ingredients 7

2 tablespoons unsalted butter
8 brioche slices
1-ounce American caviar
2 tablespoons chopped chives
1 cup creme fraiche, whipped
4 smoked salmon slices
16 dill sprigs

Steps:

  • Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
  • Gently fold the caviar and chives into the creme fraiche.
  • On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
  • Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.

SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO



Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

1/2 cup creme fraiche
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon snipped fresh dill, plus some fronds, for garnish
1 teaspoon snipped chives
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper
4 squares mini-pumpernickel bread
4 ounces smoked trout, bones removed

Steps:

  • For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
  • Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.

SMOKED SALMON CANAPES



Smoked Salmon Canapes image

My boyfriend's mother gave me the idea for this classy appetizer that I serve for Sunday brunch and on special occasions like New Year's Eve. The textures and flavors of the dill, cream cheese and smoked salmon are scrumptious together. This dish is sure to be the toast of your buffet. -Tristin Crenshaw, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 6

1 package (8 ounces) reduced-fat cream cheese
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
36 slices cocktail rye bread
12 ounces sliced smoked salmon or lox
1 medium red onion, thinly sliced and separated into rings
Fresh dill sprigs, optional

Steps:

  • In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 905mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SMOKED SALMON CUCUMBER CANAPES



Smoked Salmon Cucumber Canapes image

"This is the one appetizer that I'm always asked to bring to parties. It's simple, comes together quick and is always a winner," says Judy Grebetz of Racine, Wisconsin.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

2 medium cucumbers, peeled
4 ounces smoked salmon, flaked
2 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon capers, drained
1 tablespoon minced fresh parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper

Steps:

  • Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves., Wrap in plastic. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices.

Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 27mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

SMOKED SALMON CANAPES



Smoked Salmon Canapes image

This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.

Provided by RedBullguy01

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 12

Number Of Ingredients 9

¾ cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
4 teaspoons Dijon mustard
salt and ground black pepper
1 sourdough baguette
6 ounces thinly sliced smoked salmon
1 (8 ounce) package cream cheese, softened, or as needed

Steps:

  • Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
  • Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 12.5 g, Cholesterol 23.8 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 406.7 mg, Sugar 1 g

SMOKED SALMON & CAVIAR CANAPES



Smoked Salmon & Caviar Canapes image

These tarts should be put together just before serving or the bread case will turn soggy. Use either white or wholemeal bread.

Provided by Coasty

Categories     < 30 Mins

Time 30m

Yield 12 tarts

Number Of Ingredients 8

4 eggs
12 slices bread
butter, for spreading
2 tablespoons creme fraiche
salt & pepper
2 teaspoons chives, finely chopped
100 g smoked salmon
100 g salmon caviar

Steps:

  • Prreheat oven to 180°C.
  • Hard boil eggs. Cool and remove shells.
  • Remove crust from bread. With a rolling pin flatten bread to half the thickness. Thinly butter bread and trim to fit small muffiin tins.
  • Push bread - butter side down - into muffin tiins and bake 12-15 mins until golden brown. Cool on wire rack.
  • Finely chop eggs mix with creme fraiche and season with salt and pepper and chives.
  • Divide between the 12 cases. Top each one with salmon and 1/2 teaspoon of caviar.

Nutrition Facts : Calories 109.4, Fat 3.8, SaturatedFat 1.4, Cholesterol 75.8, Sodium 259.9, Carbohydrate 12.9, Fiber 0.6, Sugar 1.2, Protein 5.6

SMOKED SALMON CANAPES



Smoked Salmon Canapes image

I like these at Christmas time because of the red, green colors. (they are good anytime tho) Relatively low cal . for the festive season

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 32 Canapes, 8 serving(s)

Number Of Ingredients 7

3 medium cucumbers
2/3 cup reduced-fat cream cheese
1/4 cup smoked salmon, chopped
2 tablespoons horseradish
32 slices pumpernickel rounds
1/4 cup red caviar
parsley (to garnish) or dill sprigs (to garnish)

Steps:

  • With a vegetable peeler remove and discard a long strip of the green outer peel.
  • On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
  • You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
  • Blend together the cream cheese, smoked salmon and horseradish.
  • (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
  • Garnish the serving platter with parsley or dill.

Nutrition Facts : Calories 90.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 60.2, Sodium 229, Carbohydrate 6.2, Fiber 0.7, Sugar 2.2, Protein 5.7

POTATO LATKES WITH SMOKED SALMON, CAVIAR, AND TARRAGON CRèME FRAîCHE



Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche image

Provided by Ted Allen

Categories     Dairy     Fish     Potato     Appetizer     Brunch     Hanukkah     Seafood     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 20 latkes

Number Of Ingredients 11

3 pounds unpeeled Yukon Gold potatoes
1 medium onion
3 large eggs, beaten to blend
4 1/2 tablespoons all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons (or more) vegetable oil
3/4 cup crème fraîche
1 tablespoon chopped fresh tarragon
12 ounces sliced smoked salmon
2 ounces caviar

Steps:

  • Preheat oven to 300°F. Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes. Mix next 4 ingredients into potato mixture.
  • Heat 2 tablespoons oil in large skillet over medium-high heat. Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
  • Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche, then caviar.

CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES



Caviar and Smoked Salmon on Toasted Brioche Cubes image

Categories     Appetizer     Cocktail Party     New Year's Eve     Salmon     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 5

five 3/4-inch-thick slices brioche loaf or challah
1/2 pound thinly sliced smoked salmon
5 tablespoons unsalted butter
about 2.5 ounces caviar
1/3 cup crème fraîche or sour cream

Steps:

  • Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
  • Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.

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