Smoked Salmon Wkettle Chips Sour Cream Horseradish Sauce Recipes

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SMOKED SALMON W/KETTLE CHIPS, SOUR CREAM & HORSERADISH SAUCE



Smoked Salmon W/Kettle Chips, Sour Cream & Horseradish Sauce image

I got this recipe from a Better Homes and Gardens "Appetizers" magazine. It is my absolute favorite hors d'oeurve. The smoked salmon goes perfect with this spicy/tangy sauce, and it is sure to impress guests. Also, I think it's surprisingly easy to make. My advice is to prepare the sauce ahead of time, then assemble just before serving so the chips don't get soggy. Also, kettle chips are highly recommended for their sturdiness. Enjoy!

Provided by Chef Acosta

Categories     Free Of...

Time 25m

Yield 20-30 chips, 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons sour cream
2 teaspoons horseradish
1 teaspoon chopped garlic
1 teaspoon chopped shallot
1 teaspoon black pepper
1/8 teaspoon salt
1/2 lemon, juice of
1 (9 ounce) bag potato chips (preferably kettle chips)
1 (8 ounce) package smoked salmon, sliced
chopped fresh chives

Steps:

  • In a medium bowl, combine sour cream, horseradish, garlic, shallot, pepper and salt; mix well. Squezze lemon juice into bowl; stir.
  • Place several (20 to 30) flat, unbroken chips on a serving dish. Add a small dollop of the sour cream mixture to the center of each chip.
  • Cut the salmon slices into strips. Roll up the strips and place on top of the sour cream dollop on the chips. Sprinkle fresh chives on each for garnish.

Nutrition Facts : Calories 441.9, Fat 27.8, SaturatedFat 4.2, Cholesterol 18.5, Sodium 897.6, Carbohydrate 34.4, Fiber 3.1, Sugar 0.9, Protein 15.6

SMOKED SALMON WITH HORSERADISH CREAM



Smoked Salmon with Horseradish Cream image

Provided by Paul Grimes

Categories     Milk/Cream     Appetizer     Hanukkah     Quick & Easy     Dinner     Horseradish     Salmon     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1 cup chilled heavy cream
3 tablespoons bottled white horseradish
2 teaspoons Dijon mustard
1 pound sliced smoked salmon

Steps:

  • Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.

GRILLED SALMON WITH HORSERADISH SAUCE



Grilled Salmon With Horseradish Sauce image

Make and share this Grilled Salmon With Horseradish Sauce recipe from Food.com.

Provided by chia2160

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 garlic clove, minced
salt & pepper
6 salmon fillets (about 6 oz each)
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped basil
1 tablespoon lemon juice
1 teaspoon soy sauce

Steps:

  • spray the grill with cooking spray.
  • heat grill to medium-hi.
  • mix sauce ingredients, season with salt & pepper to taste and refrigerate.
  • mix marinade ingredients, brush on both sides of salmon.
  • grill about 5 minutes per side.
  • serve with sauce.

Nutrition Facts : Calories 603.3, Fat 33.1, SaturatedFat 7.7, Cholesterol 166.3, Sodium 647.9, Carbohydrate 6.9, Fiber 0.3, Sugar 3, Protein 66.5

SMOKED SALMON DIP WITH DILL AND HORSERADISH



Smoked Salmon Dip With Dill and Horseradish image

Make and share this Smoked Salmon Dip With Dill and Horseradish recipe from Food.com.

Provided by Boo Chef in West Te

Categories     < 15 Mins

Time 10m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 6

3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
3 ounces smoked salmon
1 teaspoon lemon lemon, juice of
1 teaspoon prepared horseradish
2 tablespoons minced fresh dill

Steps:

  • In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice. Transfer mixture to medium mixing bowl; stir in dill. Season to taste with salt and pepper. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 3 days.).

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