Salmon Cream Cheese Potatoes Recipes

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SALMON AND POTATO BAKE



Salmon and potato bake image

A filling, budget-friendly recipe that will feed four generously - what's not to like about this salmon recipe? We've got a lovely little video of it too, if you need the extra push to give it a go. Or, if you want to try something different, how about this salmon bake made with gnocchi, cream cheese, chilli and lemon?

Provided by delicious. magazine

Categories     Salmon fillet recipes

Time 55m

Yield Serves 4

Number Of Ingredients 9

1kg floury potatoes, cut into 3mm slices
1 tbsp olive oil
1 large red onion, sliced
1 tbsp plain flour
A few handfuls of baby spinach
Butter, for greasing
3 salmon fillets, sliced
200ml double cream
50g grated Gruyère

Steps:

  • Preheat the oven to 180°C/fan160°C/gas 4. Bring a pan of salted water to the boil, then simmer the potatoes for 2-3 minutes. Drain and set aside.
  • Heat the olive oil in a frying pan and gently fry the red onion for 5 minutes, then stir in the flour and season well.
  • Wilt the spinach in a pan over a medium heat, then squeeze out the excess liquid. Butter a 1.2-litre ovenproof dish and layer up the potatoes and onion with the salmon and the spinach, ending with a layer of potato.
  • Pour the cream over the top. Sprinkle with the Gruyère and bake for 20-30 minutes, until golden and bubbling.

Nutrition Facts : Calories 744kcals, Fat 46.9g (21.9g saturated), Protein 33.4g, Carbohydrate 49.9g (4.3g sugars)

CREAM CHEESE POTATOES



Cream Cheese Potatoes image

Flavored with garlic salt and chives, these potatoes are rich, creamy and oh, so yummy. A sprinkling of paprika gives this dish a festive look. We prefer these to plain mash potatoes.-Cyneli Fynaardt, Oskaloosa, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 8

6 large potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/2 cup milk
1 teaspoon garlic salt
2 teaspoons minced chives
2 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended. , Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through.

Nutrition Facts : Calories 410 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 378mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE



Potato cakes with smoked salmon & cream cheese image

Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve

Provided by Miriam Nice

Categories     Buffet, Canapes, Starter

Time 2h30m

Yield Cuts into approx 30 pieces

Number Of Ingredients 10

1kg baking potatoes
100g butter, melted
100g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
280g tub full-fat cream cheese
100ml double cream
zest and juice 1 lemon
200g pack smoked salmon slices, cut into strips
small bunch dill, fronds picked
50g caperberries, halved

Steps:

  • Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
  • Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
  • Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
  • Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

Nutrition Facts : Calories 132 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium

TWICE BAKED POTATOES WITH CREAM CHEESE



Twice Baked Potatoes With Cream Cheese image

Make and share this Twice Baked Potatoes With Cream Cheese recipe from Food.com.

Provided by Amber Dawn

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

6 medium potatoes
8 ounces fat free cream cheese
1/2 cup nonfat milk
1 teaspoon onion salt
2 tablespoons butter
fresh ground pepper
1/2 cup parsley, finely chopped
paprika

Steps:

  • Preheat oven to 350°F.
  • Put cream cheese out to soften.
  • Scrub potatoes; dry them off and grease them with butter and salt the skins. Bake at 350°F for 1 hour. Remove from oven and cool to handle.
  • Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be carefully to leave the skin intact.
  • Mash with cream cheese, hot milk, onion salt, butter, and pepper.
  • Pile mixture back into skins.
  • Sprinkle with paprika and parsley and bake 20 more minutes.

Nutrition Facts : Calories 247.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 15.1, Sodium 323.6, Carbohydrate 41.8, Fiber 4.9, Sugar 4.8, Protein 11.2

SMOKED SALMON NEW POTATOES



Smoked Salmon New Potatoes image

Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

36 baby red potatoes (1-1/2 inches wide, about 1-1/2 pounds)
1 package (8 ounces) reduced-fat cream cheese, cubed
2 packages (3 ounces each) smoked salmon or lox
2 tablespoons chopped green onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

POTATO CHEESE SOUP WITH SALMON



Potato Cheese Soup with Salmon image

I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Steps:

  • In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

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