Smoke Salmon Rounds Recipes

SMOKED SALMON ROUNDS WITH BLACK SESAME SEEDS

Steps:

• Combine salmon, shallot, chives, lemon zest and black pepper in a silver bowl.
• Lay out sesame seeds on a plate. With your hands, form smoked salmon balls about 3/4 inch in diameter. Roll in sesame seeds and place on serving platter.
• Serve with a tiny dollop of sour cream.

SMOKED SALMON & CUCUMBER ROUNDS

Steps:

• Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
• Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
• Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.

SMOKE SALMON ROUNDS

Steps:

• Mix cream cheese, dill and lemon peel until well blended.
• Slice the cucumber into 48 slices, 1/4 inch thick.
• Cut the salmon into 48 small pieces.
• Top each cucumber with 1 tsp of the cream cheese mixture.
• Roll up smoked salmon pieces and place on cream cheese topped cucumbers.

SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH

Steps:

• Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
• Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.

WENDY'S SMOKED SALMON & CAMEMBERT ROUNDS

Steps:

• Cut two 5cm (2") circles from each slice of bread; brush both sides of circles lightly with melted butter and place on oven tray.
• Bake in moderate oven 200degC (400degF) 10 minutes or until golden brown; cool.
• Beat extra butter until creamy, beat in lemon juice and dill, spread on bread round, top with small piece of smoked salmon then a wedge of camembert cheese.
• Bake in moderate oven 200degC (400degF) 5 to 7 minutes or until cheese is just beginning to melt; garnish with dill or caviar.
• These can be made up several hours before they are needed, just refrigerate, then bake just before serving.