EASY BRIE SMOKED LOX TORTE
Impressing your guests doesn't get more simple that this. Serve brie and smoked salmon lox torte with assorted crackers - an elegant appetizer that can be made-ahead of time.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Cut cheese horizontally in half. Place 5 slices of the lox on bottom half of cheese. Sprinkle with capers and chopped dill weed.
- Top with other cheese half. Roll remaining lox slice to form a rose shape. Garnish cheese with lox rose and dill weed sprigs. Serve with crackers.
Nutrition Facts : Calories 85, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg
HOMEMADE LOX
You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Provided by Wacky Noodles
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P2DT1h50m
Yield 8
Number Of Ingredients 4
Steps:
- Rinse salmon with water; pat dry with paper towels.
- Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
- Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
- Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
- Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.5 g, Cholesterol 24.3 mg, Fat 3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 5718.8 mg, Sugar 12.5 g
MUSHROOM & SMOKED SALMON TARTS
Steps:
- Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly., Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 239 calories, Fat 15g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 382mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
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