Smoked Salmon Tomato Cups Recipes

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SMOKED SALMON FILO CUPS



Smoked Salmon Filo Cups image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 45 filo cups

Number Of Ingredients 9

45 frozen mini filo cups
8 ounces cream cheese, at room temperature
3/4 cup roughly chopped smoked salmon (about 4 ounces)
1/2 cup creme fraiche
1 tablespoon roughly chopped drained capers
1 tablespoon finely chopped shallot
1 teaspoon lemon zest plus 1 tablespoon lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped chives

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.

TOMATO & SMOKED SALMON CARPACCIO



Tomato & Smoked Salmon Carpaccio image

Provided by Sheila Lukins

Categories     Tomato     Appetizer     No-Cook     Quick & Easy     Salmon     Summer     Capers     Parade

Number Of Ingredients 7

1/4 pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)
2 large ripe heirloom tomatoes (about 1 1/4 pounds), very thinly sliced crosswise
2 tablespoons extra-virgin olive oil
Coarse (kosher) salt, to taste
Freshly ground black pepper, to taste
1 tablespoon drained tiny capers
Toasted olive or rosemary bread, for serving

Steps:

  • 1. Spread the salmon slices out on a dinner plate or an oval plate (7x12 inches).
  • 2. Cover the salmon with the tomato slices. Drizzle with the olive oil.
  • 3. Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.

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