Smoked Salmon Layer Recipes
SMOKED SALMON 7-LAYER DIP
This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.
Provided by Claire Saffitz
Categories Bon Appétit Appetizer Dip Salmon Fish Christmas Hanukkah Cream Cheese Goat Cheese Capers
Yield Serves 8
Number Of Ingredients 11
Steps:
- Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won't be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
- Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
- Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
- Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.
LAYERED SMOKED SALMON SPREAD
A cream cheese mixture seasoned with dill complements tender pieces of smoked salmon in a lovely layered spread.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Line 3-cup bowl or pan with plastic wrap, letting plastic wrap hang over edge. In large bowl, stir together cream cheese, 1/2 cup of the sour cream, the lemon-pepper seasoning and chopped dill weed until well blended.
- Spoon 1/2 of cream cheese mixture by heaping tablespoonfuls into bowl; spread and press into bottom of bowl. Top with salmon. Spoon remaining cheese mixture by tablespoonfuls over salmon; spread over salmon layer. Fold plastic wrap over top of cheese to cover completely; press top layer of cheese onto salmon. Refrigerate 1 hour.
- Remove plastic wrap from top of cheese mixture. Place serving plate upside down on bowl; turn plate and bowl over. Remove bowl and plastic wrap. Using rubber spatula, spread remaining 1/2 cup sour cream over cheese mixture. Spoon bell pepper over sour cream. Garnish with dill weed sprigs. Serve with crackers.
Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
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- Put the whipped cream cheese and dill in a food processer and process until smooth. Scrape down the sides to get it all incorporated. Season with salt and a squeeze of lemon juice.
- Put half the salmon on the bottom of the pan, spreading it out evenly and pressing down firmly. Top with an even layer of the dilled cream cheese. Drop it in dollops first and then spread, trying not to disturb the salmon layer.
- Toss the radishes and onions together and spread over the dilled cheese, and press that layer down gently.
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- Brush the cooking grates clean. Grill the peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning them occasionally. Transfer the peppers to a medium bowl, cover with plastic wrap, and let stand for about 10 minutes.
- Place a stainless-steel grill pan over direct medium heat, close the lid, and preheat for 3 to 5 minutes. Arrange the pancetta on the preheated grill pan and grill over direct medium heat, with the lid open, until browned and crisp, about 5 minutes. Remove the grill pan from the cooking grates, then transfer the pancetta to a cutting board and let cool.
- Uncover the peppers and remove and discard the charred skin and stem end from each pepper. Make a lengthwise slit in a pepper, open the pepper up flat, and remove and discard the seeds. Repeat with the second pepper. Cut the peppers into strips as close as possible to the width of the tops of the salmon fillets.
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