Souffled Smoked Salmon Canapes Recipes

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SMOKED SALMON CANAPES



Smoked Salmon Canapes image

This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.

Provided by RedBullguy01

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 12

Number Of Ingredients 9

¾ cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
4 teaspoons Dijon mustard
salt and ground black pepper
1 sourdough baguette
6 ounces thinly sliced smoked salmon
1 (8 ounce) package cream cheese, softened, or as needed

Steps:

  • Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
  • Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 12.5 g, Cholesterol 23.8 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 406.7 mg, Sugar 1 g

SMOKED SALMON CANAPES



Smoked Salmon Canapes image

My boyfriend's mother gave me the idea for this classy appetizer that I serve for Sunday brunch and on special occasions like New Year's Eve. The textures and flavors of the dill, cream cheese and smoked salmon are scrumptious together. This dish is sure to be the toast of your buffet. -Tristin Crenshaw, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 6

1 package (8 ounces) reduced-fat cream cheese
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
36 slices cocktail rye bread
12 ounces sliced smoked salmon or lox
1 medium red onion, thinly sliced and separated into rings
Fresh dill sprigs, optional

Steps:

  • In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 905mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SMOKED SALMON SOUFFLéS



Smoked salmon soufflés image

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Provided by Sara Buenfeld

Categories     Dinner, Starter

Time 1h

Number Of Ingredients 11

40g butter
25g plain flour
300ml milk
85g Philadelphia cheese
2 tsp chopped dill
3 large eggs, separated
85g smoked salmon, chopped
zest ½ lemon
6 tsp crème fraîche
2 large slices smoked salmon
dill sprigs

Steps:

  • Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
  • Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
  • To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
  • When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 1.17 milligram of sodium

SMOKED SALMON CUCUMBER CANAPES



Smoked Salmon Cucumber Canapes image

"This is the one appetizer that I'm always asked to bring to parties. It's simple, comes together quick and is always a winner," says Judy Grebetz of Racine, Wisconsin.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

2 medium cucumbers, peeled
4 ounces smoked salmon, flaked
2 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon capers, drained
1 tablespoon minced fresh parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper

Steps:

  • Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves., Wrap in plastic. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices.

Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 27mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

SMOKED SALMON CANAPES



Smoked Salmon Canapes image

I like these at Christmas time because of the red, green colors. (they are good anytime tho) Relatively low cal . for the festive season

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 32 Canapes, 8 serving(s)

Number Of Ingredients 7

3 medium cucumbers
2/3 cup reduced-fat cream cheese
1/4 cup smoked salmon, chopped
2 tablespoons horseradish
32 slices pumpernickel rounds
1/4 cup red caviar
parsley (to garnish) or dill sprigs (to garnish)

Steps:

  • With a vegetable peeler remove and discard a long strip of the green outer peel.
  • On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
  • You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
  • Blend together the cream cheese, smoked salmon and horseradish.
  • (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
  • Garnish the serving platter with parsley or dill.

Nutrition Facts : Calories 90.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 60.2, Sodium 229, Carbohydrate 6.2, Fiber 0.7, Sugar 2.2, Protein 5.7

SMOKED SALMON MOUSSE CANAPéS RECIPE - (4.1/5)



Smoked Salmon Mousse Canapés Recipe - (4.1/5) image

Provided by á-2385

Number Of Ingredients 9

8 ounces hot or cold smoked salmon
1 (8-ounce) package cream cheese
3 tablespoons half-and-half
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon
1 large English cucumber, cut into 30 (1/3-inch-thick) slices, or 30 small whole grain crackers
Garnishes: caviar, chopped fresh chives

Steps:

  • Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, and process until creamy and fluffy. Add tarragon; pulse until evenly combined. Taste and adjust seasoning, if necessary. (Note: Add more half-and-half if necessary to achieve the desired texture for piping.) Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.

SMOKED-SALMON CANAPES WITH CHIVE-MUSTARD BUTTER



Smoked-Salmon Canapes with Chive-Mustard Butter image

Categories     Fish     Appetizer     No-Cook     Cocktail Party     Easter     Low Fat     Salmon     Spring     Chive     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 5

1 1/2 tablespoons light butter substitute (50% less fat and calories) or vegetable oil spread
1 1/2 tablespoons Dijon mustard
3 tablespoons chopped fresh chives
8 4x4-inch slices Danish pumpernickel bread (A dense, square light-colored bread. Available in the refrigerator-deli section of most supermarkets)
6 ounces thinly sliced smoked salmon

Steps:

  • Mix light butter substitute, Dijon mustard and 1 1/2 tablespoons chives in small bowl. Spread scant 1 teaspoon mixture over each bread slice. Divide smoked salmon among bread slices. Cut each bread slice into 4 equal triangles. Sprinkle salmon on bread with remaining 1 1/2 tablespoons chives and ground pepper.

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