Smoked Samon And Cream Cheese Empanadas Recipes

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SMOKED RIB-EYE AND GOAT CHEESE EMPAñADAS

Steps:

• Mix first 6 ingredients in small bowl. Rub spice mixture all over both sides of steak. Chill overnight.
• Prepare barbecue (medium-high heat). Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue. When chips begin to smoke, sprinkle steak with salt and pepper. Grill steak about 6 minutes per side for rare. Cool slightly. Trim and discard any fat from steak, then finely chop steak.
• Heat oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until tender, about 8 minutes. Add chopped steak and tomato paste; sauté 3 minutes. Stir in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• Blend flour, paprika, and salt in processor. Add lard by tablespoonfuls to processor. Using on/off turns, cut in until coarse meal forms. Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap each disk in plastic; let stand at room temperature 30 minutes.
• Oil 2 large baking sheets. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Using 4-inch-diameter plate or bowl as guide, cut out rounds. Place 1 rounded tablespoon steak filling in center of each dough round. Top filling on each with scant 1 teaspoon goat cheese. Brush dough edges with egg glaze. Fold dough over filling, enclosing filling. Using fork, seal crust edges. Transfer empanadas to prepared sheets. Repeat with second dough disk, remaining filling, and cheese. Gather and reroll dough scraps and cut out additional rounds until all dough is used. (Can be made 1 day ahead. Cover empanadas and remaining egg glaze separately and chill.)
• Preheat oven to 375°F. Brush empanadas with remaining egg glaze. Bake empanadas until crust is golden, about 28 minutes. Transfer to plates.

SMOKED SALMON AND CREAM CHEESE BITES

Steps:

• Cover each bagel chip with cream cheese. Drape small slices of salmon on top of each. Place capers on top and cover with green onions.

GARLIC HERB AND SALMON EMPANADAS

Steps:

• Empanadas:.
• Preheat oven to 425°F.
• Line large cooking or baking sheet with parchment paper or cooking spray.
• Remove pie cruts from pouches; place flat on work surface.
• Cut each into 4 wedge-shaped pieces.
• In a small bowl, mix salmon and cheese.
• Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4" of edges.
• Brush cut wedges with water.
• Fold untopped dough over filling, form triangle; press edges to seal.
• Then seal edges with tines of the fork.
• Place on cooking sheet.
• Bake 12-17 minutes or until golden brown.
• Immediately remove from cooking sheet; place on wire rack.
• Cool 10 minutes.
• Sour Cream Dip:.
• Spoon sour cream into a small bowl; sprinkle with chives and paprika.
• Place bowl in center of serving platter.
• Cut each warm empanada in half, forming 2 triangles; arrange around bowl.

SMOKED SALMON CHEESECAKE

Steps:

• Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

SMOKED SALMON CREAM CHEESE SPREAD

Steps:

• Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
• Refrigerate until ready to use.

SMOKED SAMON AND CREAM CHEESE EMPANADAS

Steps:

• To Make Empanada dough: To make the pastry, sift the flour and salt into a large mixing bowl. Rub in the butter with your fingertips until it resembles fine bread crumbs.
• Beat 2 of the eggs with 2 tbsp water, add to the bowl, and stir until the dough holds together.
• Make a thick disk, cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, mix the cream cheese, smoked Samon,Green onions, garlic. cover let set out till ready to use or you could put in frig. If You put it in the frig you will want to bring it out 10 to 15 min before you assemble the empanada's
• Roll out the dough to a thickness of 1/16 in (2mm). Cut out 24 rounds with a 3½ in (9cm) round cookie cutter. Fill each with a spoonful of the filling. Brush the edges with water, fold over, and press the edges closed with a fork.
• when all empanada's are a filled then you can fry them two to three at a time till golden brown. serve hot or cold.
• Note: If you don't want to deep fat fry the empanada's then you can bake them in the oven. Preheat the oven to 375°F (190°C). Place the empanadas on an oiled baking sheet, beat another egg and brush with the egg. Bake for about 15 minutes, or until golden. Serve warm.