Smoked Salmon Carrots Recipes

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CUCUMBER, CARROT AND SMOKED SALMON CRUDITéS



Cucumber, Carrot and Smoked Salmon Crudités image

Put a new spin on your appetizer buffet with our easy cream cheese nibbles.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Yield 24

Number Of Ingredients 7

2 ounces salmon lox, finely chopped
1/2 package (8-ounce size) cream cheese, softened
3/4 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1 large cucumber, cut into 1/4-inch slices (12 slices)
1 large carrot, cut into 1/4-inch slices (12 slices)
Crackers, if desired
Dill weed sprigs, if desired

Steps:

  • Mix lox, cream cheese and chopped dill weed.
  • Place lox mixture in decorating bag fitted with large star tip; pipe heaping teaspoonful onto each cucumber and carrot slice or cracker. (Or spoon on cream cheese mixture.) Garnish each with dill weed sprig.

Nutrition Facts : Calories 25, Carbohydrate 2 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 35 mg

VEGAN 'SMOKED SALMON' TOASTS



Vegan 'smoked salmon' toasts image

Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés

Provided by Miriam Nice

Categories     Canapes

Time 25m

Yield Makes 14

Number Of Ingredients 6

2 large carrots
1½ tbsp flaky sea salt
2 lapsang soushong teabags
slices of toasted baguette , sliced and toasted
vegan cream cheese
dried seaweed , to serve

Steps:

  • Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
  • Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.

Nutrition Facts : Calories 160 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

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