SMOKED SALMON FILO CUPS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 45 filo cups
Number Of Ingredients 9
Steps:
- Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
- In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
- Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.
SALMON RILLETTES
Provided by Food Network
Time 50m
Yield 1 cup/250 g
Number Of Ingredients 8
Steps:
- Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.
RILLETTES DE SAUMON (SALMON RILLETTES)
Steps:
- In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
- Serve with or on slices of buttered rye bread, with a few watercress leaves.
CREAMY SMOKED SALMON AND DILL TART
Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.
Yield Serves 6
Number Of Ingredients 11
Steps:
- Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.
FRESH & SMOKED SALMON RILLETTES
A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves
Provided by Diana Henry
Categories Starter
Time 35m
Number Of Ingredients 16
Steps:
- Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
- Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
- Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory - its bitterness is very good against the richness of the salmon - the caper crème fraîche and some rye bread, if you like.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium
SALMON RILLETTES
Our take on the classic French spread wins the party-food triple crown-quick, easy, and delicious. It's also kosher and great on matzoh-ideal for a seder!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- In a medium skillet, heat olive oil over medium. Add onion and saute until golden, about 10 minutes. Let cool slightly; transfer to a food processor with salmon, dill, mayonnaise, mustard, and lemon juice and zest. Pulse until just combined. Transfer to serving dish and garnish with more dill. Serve with matzoh or store in refrigerator, covered, up to 3 days.
SALMON RILLETTES
A little like a salmon terrine, this dish is terrific with homemade bread, served as a starter
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
- Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
- Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
- To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.
Nutrition Facts : Calories 265 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 2.15 milligram of sodium
SALMON MOUSSE TARTLETS
While these tartlets are delicious when baked, the no-bake version is easier to take and serve at a potluck. -Diana Doran, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 15 appetizers.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese, seafood seasoning and lemon juice until smooth. Beat in salmon. Spoon or pipe into tart shells and garnish with dill if desired. Refrigerate for at least 20 minutes before serving.
Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SMOKED SALMON RILLETTES
We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.
Provided by Katherine Sacks
Categories Christmas Eve Christmas Appetizer Salmon Hors D'Oeuvre Wedding
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
- Spread rillettes onto crackers, then top with chives and sea salt.
- Do ahead
- Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.
SMOKED SALMON PHYLLO PACKAGE
Make and share this Smoked Salmon Phyllo Package recipe from Food.com.
Provided by Melanie B.
Categories Brunch
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
- Brush the melted butter on each sheet of phyllo dough and layer gently.
- In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
- Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
- Brush the top of the dough with melted butter.
- Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
- Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
- Enjoy!
Nutrition Facts : Calories 622.5, Fat 50.8, SaturatedFat 30.5, Cholesterol 162.6, Sodium 1144.8, Carbohydrate 13.9, Fiber 0.9, Sugar 0.9, Protein 28.4
SALMON RILLETTES
A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz's adaptation of Susan Loomis's salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis's wonderful book "Cooking at Home on Rue Tatin," and on David Lebovitz's eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter - 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for "Lentils With Smoked Trout Rillettes" from earlier this week. As always, use a fork, not a food processor, to make this.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, dips and spreads
Time 20m
Yield 1 3/4 cups, serving 8 generously
Number Of Ingredients 9
Steps:
- Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
- Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
- Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
- Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams
MUSHROOM PHYLLO TARTLETS
These are really easy, can be made ahead, frozen etc... and are quite tasty warm or cold. If you are intimidated by phyllo dough (don't be, phyllo is your friend, and very forgiving) you could use Crescent dinner rolls, rolled and cut into squares, for the pastry.
Provided by Lois M
Categories Vegetable
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add mushrooms, shallots and garlic & flour; mix well.
- Cook 5 minutes or until tender, stirring frequently.
- Add cream and cheese; mix well.
- Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
- Melt remaining butter in a small dish in microwave.
- Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
- Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
- Spoon one heaping teaspoon mushroom mixture into each cup.
- Bake at 350°F for 8-10 minutes or until golden brown.
- Sprinkle with parsley.
More about "phyllo tartlets with smoke salmon rillettes recipes"
SMOKED SALMON PHYLLO CUPS - A DELICIOUS AND EASY TO …
From makeyourmeals.com
Servings 24Category Appetizer
- Add the remaining 4 ozs. of salmon and the rest of the ingredients to the food processor and pulse until you have a smooth, thick spread. Be sure to scrape the sides a few times during the process.
- Because of differences in brands, if your spread is too thick, add more ranch dressing. If it is too thin, add more cream cheese.
SMOKED SALMON APPETIZER MINI TARTS – ERICA'S RECIPES
From ericasrecipes.com
5/5 (3)Category AppetizerCuisine AmericanCalories 113 per serving
SMOKED SALMON RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY SMOKED SALMON PUFF PASTRY TART - COLEY COOKS
From coleycooks.com
10 BEST SALMON PHYLLO DOUGH RECIPES | YUMMLY
From yummly.com
SALMON RILLETTES RECIPE - FOOD & WINE
From foodandwine.com
SPINACH & SALMON PHYLLO PARCELS: GREEK-SPANAKOPITA SALMON
From dimitrasdishes.com
MELT IN YOUR MOUTH SALMON RILLETTES - WELL SEASONED STUDIO
From wellseasonedstudio.com
PHYLLO TARTLETS WITH SMOKED SALMON - PREVENTION
From prevention.com
QUICK AND FANCY PHYLLO PASTRY SALMON TARTS - YUPPIECHEF MAGAZINE
From yuppiechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love