FANTASTIC SALMON LOAF (SALMON PARTY LOG)
This is hands down the best salmon log I've ever had. My family makes it for every get together, and my boyfriend demands it randomly (and he doesn't like salmon!). You don't have to chill it for that long, just until it's set.
Provided by Melany
Categories Spreads
Time 2h
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Drain and flake salmon, removing skin and bones.
- Combine salmon with next six ingredients; mix thoroughly.
- Chill several hours.
- Combine pecans and parsley (or, just use parsley, I never use pecans).
- Shape salmon mix in 8x2 inch log; roll in nut mix; chill well.
- Serve with Crackers.
Nutrition Facts : Calories 165.3, Fat 10.8, SaturatedFat 4.9, Cholesterol 56.3, Sodium 184.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.8, Protein 15.3
ROLLED STUFFED SALMON
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
- In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
- Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
- With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
- Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.
SMOKED SALMON PARTY ROLL-UPS
Very colorful and delicious appetizer that looks as great as it tastes. Kind of sushi looking. Chill time includes 2 hours.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and feta. Spread evenly on the tortillas.
- Top evenly with spinach leaves and salmon.
- Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate at least 2 hours.
- To serve, remove plastic wrap,. Cut each roll up crosswise into 12 pieces. Arrange on serving dish.
- Note: You could also substitute ham for the salmon. And if you cannot find the green tortillas, you can use regular. It's just prettier with the green/spinach tortillas.
Nutrition Facts : Calories 45.1, Fat 3.5, SaturatedFat 2, Cholesterol 12.7, Sodium 137.4, Carbohydrate 0.4, Sugar 0.1, Protein 3
CHRISTMAS SALMON PARTY ROLL
This appetizer can be used any time of year, but the parsley makes it especially attractive at Christmas.
Provided by ChefWhiz
Categories Spreads
Time 4h
Yield 24-32 serving(s)
Number Of Ingredients 7
Steps:
- Drain salmon, flake with a fork.
- Add cream cheese, lemon juice, onion, and horseradish.
- Mix well and chill several hours.
- Shape into a log.
- Combine pecans and parsley and mix well.
- Roll log in pecan mixture and chill several hours.
- Serve with crackers.
Nutrition Facts : Calories 79, Fat 6.5, SaturatedFat 2.5, Cholesterol 21.4, Sodium 37.2, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 4.7
DOUBLE SALMON ROLL
Make this posh starter ahead of time and serve up with salad and melba toast
Provided by Barney Desmazery
Categories Buffet
Time 40m
Number Of Ingredients 10
Steps:
- Flake the hot-smoked salmon into a bowl, discarding the skin. Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.
- Lay 2 sheets of cling film overlapping on your work surface, then lay the sliced smoked salmon out to make a rectangle about 20 x 50cm. Dollop the hot-smoked salmon mix over and gently spread over evenly. Use the edge of the cling film to roll the long side of the rectangle into itself, then roll up like a Swiss roll. Wrap in the film, twisting the ends like a cracker to secure and hold the shape. Freeze for up to a month.
- Transfer the roll from the freezer to the fridge the day before you want to serve it. While still semi-frozen, cut into thick slices, lay on a tray, then leave to defrost completely in the fridge. Serve with leaves mixed with chives and a little dressing, and some melba toast.
Nutrition Facts : Calories 327 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Protein 24 grams protein, Sodium 4.07 milligram of sodium
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