SMOKED SALMON PINWHEELS
Deliciously savory smoked salmon pinwheels rolled up with a flavorful chive and dill cream cheese and tons of fresh spinach. This easy, healthy appetizer comes together in just 10 minutes for the ultimate party food or snack!
Provided by Monique of AmbitiousKitchen.com
Categories Appetizer Seafood Snack
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
- Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
- Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
- Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
- With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
- Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.
Nutrition Facts : ServingSize 4 pinwheels, Calories 264 kcal, Carbohydrate 20 g, Protein 12.3 g, Fat 14.8 g, SaturatedFat 6.7 g, Fiber 1.2 g, Sugar 2.1 g
SMOKED SALMON ROLLS
Tasty canape appetizer featuring smoked salmon rolled around cream cheese, placed on a cracker with cucumber and seasoned/garnished with dill. Garnish with chives if desired.
Provided by =Mark
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Cut twenty-four 3/4x2-inch pieces of smoked salmon.
- Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
- Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.5 g, Cholesterol 12.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 136.1 mg, Sugar 0.7 g
NACHO ROLL-UPS
Here are all the flavors of nachos in an easy-to-serve snack. A hidden core of tortilla chips adds delightful crunch to every bite. Be sure to use parchment to help you roll up the wrappers.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 10 to 12 servings (4 to 5 pieces per person)
Number Of Ingredients 11
Steps:
- Cut the avocado in half, and remove the pit. Scoop out the flesh into a medium bowl, and mash with a potato masher until mostly smooth. Add the cilantro, lime juice and 1/4 teaspoon salt, and stir to combine. Refrigerate the guacamole, covered, until ready to use.
- Combine 1 1/2 cups of the Cheddar, sour cream and jalapenos in a medium bowl.
- Working on top of a long piece of parchment or wax paper (about 22 inches long), lay out 2 tortillas, overlapping in the center by 2 inches so the total width is about 16 inches. Spread 1/4 cup of the beans in a 2-inch strip across the bottom of the tortillas, then 3 tablespoons of the guacamole in a 2-inch strip above the beans, then 4 tablespoons of the Cheddar-jalapeno mixture in a strip above the avocado. Place a third of the crushed tortilla chips on top of the cheese layer. (You should be halfway up the tortilla.) Starting at the bottom, roll up the log as tightly as possible, using the parchment to help you roll and keep everything tight (but do not roll the parchment into the roll itself!). Spread a thin layer of beans to seal the end of the wrap. Wrap tightly in plastic and refrigerate until set, about 30 minutes or up to overnight. Repeat with the remaining ingredients for a total of 3 rolls.
- Position the oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with aluminum foil.
- Unwrap the rolls, and slice them into 1-inch-thick pieces (you should have about 18 per roll). Place the rolls cut-side down on the prepared baking sheet, and sprinkle the tops with just enough of the remaining 1/2 cup Cheddar to cover (about 1 teaspoon per piece). Broil until bubbly and browned, about 45 seconds. Serve while hot with salsa and any leftover guacamole.
CREAM CHEESE ROLL-UPS
Steps:
- In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.
RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
- Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
- Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
- Form the smoked salmon into rosettes.
- Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
- Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.
SMOKED SALMON CREAM CHEESE ROLL
Delicious appetizer!! The spices used in this can be changed to suit your taste, I have used just Dill weed at times, but I do like a little bite in it. Chill time 2 hours.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 24 slices
Number Of Ingredients 9
Steps:
- In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili.
- Process until combined and smooth.
- Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
- Wrap salmon slices around cheese roll to cover, except ends.
- Roll to press salmon to cheese.
- Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
- Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel.
- (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.).
- An alternate way to do these, works well.
- Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting.
- You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.
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SMOKED SALMON AND CREAM CHEESE ROLL-UPS RECIPE
From myrecipes.com
4/5 (1)Calories 208 per servingServings 8
- Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon.
- Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours.
- Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into eight equal pieces and arrange on a platter.
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5/5 (2)Total Time 1 hr 10 minsCategory AppetizerCalories 127 per serving
- In a medium bowl, mix together cream cheese, dill and green onions. Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas.
- Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight.
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