Smoked Salmon Crisps Recipes
SMOKED SALMON DIP WITH BAGEL CHIPS
This dip is what bagels dream about. With a kick of horseradish, this smoked salmon dip packs all the flavors of your favorite New York deli in to one bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/3 cups
Number Of Ingredients 9
Steps:
- In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.
Nutrition Facts : Calories 106 g, Fat 9 g, Protein 5 g
SMOKED SALMON FILLET RECIPE BY TASTY
Here's what you need: hickory wood chip, water, salmon fillet, old bay seasoning
Provided by Greg Perez
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a medium bowl, soak the wood chips in the water for 2-3 hours.
- Drain the chips and transfer to a medium cast iron pan.
- Place a piece of parchment paper over the wood chips.
- Season the salmon with Old Bay Seasoning.
- Place the salmon on top of the parchment paper and cover the pan with aluminum foil.
- Cook over medium-high heat for 10-12 minutes, until an instant read thermometer inserted in the center of the fish reads 145˚F (63˚C).
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 0 grams, Fat 29 grams, Fiber 0 grams, Protein 44 grams, Sugar 0 grams
SMOKED SALMON TARAMA WITH PITA CHIPS
Provided by Michael Psilakis
Categories Condiment/Spread Appetizer Salmon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 1/3 cups
Number Of Ingredients 11
Steps:
- Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Pour enough olive oil into large skillet to cover bottom. Heat oil over medium high heat. Add pita triangles and cook until light brown, about 2 minutes per side. Transfer to paper towels and drain.
- Place bowl of salmon tarama in center of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.
SMOKED SALMON ON CHIPS
This quick and easy cocktail snack can easily be doubled for a large crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 24
Number Of Ingredients 4
Steps:
- Lay potato chips on a large platter or baking sheet.
- Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon.
- Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill.
SMOKED SALMON, CHIVE AND TOMATO PITA CRISPS
I love to try smoked salmon in new healthy ways, so this is a recipe that I created one Sunday morning. I knew I saw a picture somewhere on a magazine stand, that stuck in my mind....this is my re-creation of what I thought I saw.
Provided by Melanie B.
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bake the pita rounds in a 375 degree oven sprayed with a bit of non-stick cooking spray and bake until crisp. About 6-8 minutes. Season with some salt and pepper.
- MIx together the lemon zest, cream cheese, and horseradish. Spread on the pita rounds.
- Top with onion, tomatoes, salmon, and chives. Add an additional sprinkle of salt and pepper to your taste.
- Serve and enjoy!
Nutrition Facts : Calories 170.1, Fat 3, SaturatedFat 0.6, Cholesterol 13, Sodium 620.8, Carbohydrate 21.6, Fiber 1.9, Sugar 3.1, Protein 13.9
SMOKED SALMON CRISPS
Chef Way: Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with creme fraiche and fresh smoked salmon) are a famous kick-off to his luxe and whimsical meals at the French Laundry in Napa Valley. The original recipe appears in the French Laundry Cookbook(Artisan). Easy Way: Shaping the tuiles into cones is tricky and involves working very quickly with the cornet mold. Instead, leave the tuiles flat, like cracker. Top them with store-bought smoked salmon and creme fraiche. F&W Newsletter - March 30/2009. --Cooling time not included-- ;)
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 3 dozen crisps
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F
- Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk the flour with the sugar and salt.
- Add the egg white and whisk until smooth.
- Whisk in the butter until smooth and creamy.
- Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds.
- Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant.
- Let cool.
- In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper.
- Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives.
- Serve right away and ENJOY!
Nutrition Facts : Calories 395.6, Fat 33.4, SaturatedFat 19.5, Cholesterol 104.3, Sodium 641, Carbohydrate 13.6, Fiber 0.7, Sugar 3, Protein 11.2
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2013-12-07 Directions. Step 1. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and …
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- Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.
- Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 1/2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden. Let cool.
- In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.
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